Tuesday, February 8, 2011

Layered Fiesta Salad

"I served this with enchiladas." - Recipe by Miss Peggy Butler
 
Ingredients:
1cans black beans
1cups salsa
2-4 tomatoes peeled and chopped
1 heads lettuce 1 iceberg 0r romaine
1lbs frozen corn thawed
1 ½  cups cheddar cheese shredded
1 ½ cups Monterey cheese shredded
1  tbs. oil
1  tbs. vinegar
1  tbs. minced green onion
1  tbs. finely chopped red pepper
Salt and fresh ground pepper

Directions:
Mix corn with red pepper
Mix beans with salt, pepper, vinegar, oil, and minced onions
Toss the tomatoes with the salsa
Toss the lettuce with ¾  cups of the dressing
Layer in trifle bowl:
Beans, lettuce, Cheddar, Tomatoes, Corn, Lettuce, Monteray 
Garnish with dollops of sour cream, cheddar cheese, olives or cilantro

Creamy Lime Dressing
·         2 tablespoons freshly chopped cilantro leaves
·         1 tablespoon red wine vinegar
·         1 teaspoon lime zest
·         1/4 cup lime juice
·         1/2 cup sour cream
·         1 clove garlic, smashed
·         1 tablespoon honey
·         1/2 cup extra-virgin olive oil
·         Salt and freshly ground black pepper
·         Special equipment: blender
Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
Yield: 1 1/2 cups

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