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