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
4. Red Pepper
5. The remainder of the Lettuce
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!