24-Hour Tex Mex Salad

By cindygwest

Ingredients

• 6 cups torn iceberg lettuce
• 1 15 - ounce can black beans, black-eyed peas or pinto beans, rinsed and drained
• 3 medium tomatoes, seeded and chopped
• 1 10 - ounce package frozen whole kernel corn
• 1 cup chopped red, green, and/or yellow sweet pepper
• 1 cup peeled shredded carrot
• 1 cup diced cooked ham or chicken
• 1/4 cup thinly sliced green onions
• 4 ounces pepper Jack cheese, shredded (1 cup)
• 1 cup mayonnaise or salad dressing
• 1 8 - ounce carton sour cream
• 1 1/2 teaspoons chili powder
• 1/2 cup diced radishes
• 2 tablespoons snipped fresh cilantro or parsley

Details

Adapted from Midwestliving.com

Preparation

Step 1

Place 3 cups of the lettuce in the bottom of a 3-quart clear salad bowl (or divide it among eight bowls or jars). Layer ingredients in the following order: black beans, tomatoes, frozen corn, sweet pepper, carrot, remaining lettuce, ham, green onions and cheese.
For Dressing: In a small bowl, stir together mayonnaise, sour cream and chili powder. Spoon dressing over salad, sealing to edge of bowl. Cover tightly with plastic wrap. Chill in the refrigerator for 6 to 24 hours.
To serve, garnish with radish slices and sprinkle with cilantro. Toss lightly to coat evenly to serve.