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Tex-Mex Layered Salad




Source of Recipe


Southern Living 9/03






List of Ingredients



• 1 (10 oz) can Rotel Mexican Festival Diced Tomatoes, drained
  
• 1 (8 oz) container sour cream
  
• 1 (3 oz) pkg cream cheese, softened
  
• 1 tsp ground cumin
  
• 1 garlic clove, pressed
  
• 4 cups shredded romaine lettuce
  
• 1 (15 oz) can black beans, rinsed and drained
  
• 1 (15 oz) can whole kernel corn, drained
  
• 1 avocado, peeled and chopped
  
• 1 (4 oz) jar diced pimiento, drained
  
• 1 cup shredded sharp cheddar cheese
  
• 2 (4 oz) cans sliced ripe olives, drained
  
• chopped green onions (optional)
  






Instructions



1. Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides; chill.
   
2. Layer lettuce and next 6 ingredients in a 3-quart bowl; spoon tomato mixture evenly over top. Sprinkle with green onions, if desired. Cover and chill 1 hour.
   






Final Comments


Makes 8 servings