24-Hour Tex Mex Salad

Photo by Cindy W.
Adapted from midwestliving.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from midwestliving.com

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

Directions

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.

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