Monday, April 8, 2013

Tex - Mex Layered Salad

Here's another classic American recipe.
I put a twist on the original Layered Salad Recipe by making it Tex - Mex.
There are many names and variations available.
It's served at any large family gathering.

It's the perfect light salad for a picnic.

When we get together, we often make a Tex - Mex meal that includes Tacos, Enchiladas,  Tamales or Quesadillas. We often serve a combination of all of them.
This salad is a nice side dish.

It's often served in a large glass bowl or Trifle dish.
The glass dishes are used if presentation is important, otherwise we simply use a plastic container that's transportable for a picnic.

The Dressing can be made ahead of time and refrigerated.
I put it in a Canning Jar to transport and keep it chilled in a cooler .

After the salad is layered, the dressing is spread evenly over the top.

The following is a list of ingredients:

1 Head of Lettuce, chopped and divided in half
1 can of Black Beans, drained and rinsed
1 can of Corn, drained
1 Red Pepper, diced
1 C Shredded Queso Quesadilla Cheese ( Monterey Jack or Cheddar can be used)
1 small can of Sliced Black Olives, drained
1 Green Pepper, diced
4 Green Onions, sliced

Here's the order of layering:

1. Half of the Lettuce
2. Black Beans
3. Corn
4. Red Pepper
5. The remainder of the Lettuce
6. Cheese
7. Black Olives
8. Green Pepper
9. Green Onion


1 C (8oz.) Pace Chunky Salsa  ( or any other chunky Salsa )
1 C (8oz.) Sour Cream
1/2 C (4oz.) Cream Cheese, softened
1 tsp Cumin
1/2 tsp Adobo Seasoning ( or Garlic Powder)
Mix Sour Cream and Cream Cheese together in a bowl with an electric mixer. Fold in the remaining ingredients. Store refrigerated in a jar.

Peace in the Kitchen!

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