"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
