Seven-Layer Southwestern Salad

Fresh vegetables, black beans and a zesty salad dressing are united in a layered salad with lots of zip.

Yield: 8 servings

Ingredients

• 1 1/2 cups sour cream
• 3/4 cup thick and chunky salsa
• 1 (15 ounce) can 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 (16 ounce) package iceberg lettuce salad mix (10 cups)
• 1 cup (4 ounces) shredded Cheddar cheese
• 1 1/2 cups corn chips (optional)

Instructions

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

Notes

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

This salad can be made up to 24 hours in advance. Cover with plastic wrap and store in the refrigerator.

Nutrition

Per serving: (1 1/2 cups): Calories 190, Total Fat 12g, Saturated Fat 8g, Cholesterol 45mg, Carbohydrate 12g, Protein 7g, Sodium 380mg, Fiber 3g

Exchanges (1 1/2 cups): 1/2 starch, 1 vegetable, 2 1/2 fat (1/2 carb)

Attribution

Recipe credit: Pampered Chef