Tex Mex Layered Salad
- One 10-ounce can original Rotel (tomatoes + green chiles)
- 8 ounces sour cream
- 3 ounces cream cheese, softened
- 1 teaspoon ground cumin
- 1 medium garlic clove, minced
- 6 cups chopped Romaine lettuce (or a mix of Romaine & Iceberg)
- One 15-ounce can black beans, rinsed and drained
- One 15-ounce can corn (or 1 1/2 cups fresh corn), drained
- 2 medium avocados, peeled and sliced or diced
- 3/4 cup jarred roasted red pepper strips
- 1 cup shredded sharp cheddar cheese
- One 6-ounce can sliced olives, reserve a few for garnish
- 1/4 cup sliced green onions
- additional chopped lettuce, shredded cheese and olives for garnish
- Produce
- Avocados, medium (2)
- Black beans (1 15-ounce can)
- Corn (1 15-ounce can)
- Cumin, ground (1 teaspoon)
- Green onions (1/4 cup)
- Lettuce (1)
- Romaine lettuce (6 cups)
- Condiments
- Olives (1 6-ounce can)
- Cooking & Baking
- Garlic clove, medium (1)
- Red pepper strips, jarred roasted (3/4 cup)
- Dairy
- Cheddar cheese, sharp (1 cup)
- Cream cheese (3 ounces)
- Sour cream (8 ounces)
- Other
- One 10-ounce can original Rotel (tomatoes + green chiles)
Preparation
Read recipe preparation on recipegirl.com
Social Stats
72.9Rating
1-100
1-100
27Tweets
126Facebook
Shares
Shares
1StumbleUpon
Views
Views
2,554PinterestPins
Recipe Stats
Published June 4, 2012 (8 months ago).
121 people saved this recipe.
