Santa Fe Salsa Salad

By cmschnettler

Ingredients

• Dressing:
• 1/2 cup Mayonnaise
• 1/3 cup Sour Cream
• 1/3 cup Mild or Medium Salsa
• 2 Tbsp Chopped Fresh Cilantro Leaves
• 1/4 tsp Ground Cumin
• 1/2 tsp Chili Powder
• 1/4 tsp Salt
• Salad:
• 2 1/2 cups Shredded Iceberg or Romaine Lettuce
• 1 × 15 oz can Black Beans, rinsed and well drained
• 1/3 cup Thinly Sliced Green Onions, green and white parts
• 1 1/4 cups Frozen Whole Kernel Sweet Corn, thawed
• 3 Medium Tomatoes, seeded and chopped
• 2 Large Avocados; Peeled, seeded and diced
• 2 Tbsp Lime Juice
• Garnish:
• 6 Cherry Tomatoes, halved
• 1 Medium Green Bell Pepper, cut into matchsticks
• 1 Tbsp Chopped Fresh Cilantro Leaves

Preparation

Step 1

In a small mixing bowl, stir together all dressing ingredients until combined and set aside. In a clear 2 1/2 quart glass bowl, layer lettuce, beans and green onions. Spread carefully with half of dressing. Layer corn and tomatoes on dressing. Toss avocados with lime juice in a medium bowl. Spoon evenly on tomatoes. Spread with remaining dressing. For garnish, arrange cherry tomato halves and green pepper matchsticks on dressing. Sprinkle with cilantro. Cover and chill for 1-2 hours before serving.