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Seven-Layer Southwestern Salad




Source of Recipe


The Pampered Chef


Recipe Introduction


Fresh vegetables, black beans and a zesty salad dressing are united in a layered salad with lots of zip. This salad can be made up to 24 hours in advance. Cover with plastic wrap and store in the refrigerator.



Recipe Link: http://pamperedchef.com

List of Ingredients




1 1/2 cups sour cream
3/4 cup thick and chunky salsa
1 can (15 ounces) black beans, drained and rinsed
1 large green bell pepper, diced
2 medium tomatoes, seeded and diced
1/2 cup thinly sliced green onions with tops
1 package (16 ounces) iceberg lettuce salad mix (10 cups)
1 cup (4 ounces) shredded cheddar cheese
1 1/2 cups corn chips (optional)






Recipe



In Small Batter Bowl, combine sour cream and salsa; mix well and set aside.
Drain and rinse beans using large Colander. Using Chef’s Knife, dice bell pepper and tomatoes; thinly slice green onions. Layer beans, bell pepper, lettuce, tomatoes and green onions in Simple Additions™ Large Bowl.
Spoon sour cream mixture over top using Small Mix ’N Scraper®, spreading evenly. Grate cheese over top using Deluxe Cheese Grater. Refrigerate until ready to serve. Top with corn chips, if desired, and serve.
Yield: 8 servings



COOK'S TIPS: For a heartier main dish salad, 2 cups diced cooked chicken can be added between the bell pepper and lettuce layers, if desired.