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Ingredients
- 8 8 8 cups chopped romaine lettuce
- 8 8 8 hard cooked eggs, sliced
- 3 3 3 cups cherry tomatoes, halved
- 1 19oz 1 19oz 19oz can black beans, rinsed & drained
- 4 4 4 green onions, sliced
- 1/2 1/2 1/2 cup celery, thinly sliced
- 1 1 1 medium green pepper, diced
- 2 7oz 2 7oz 7oz cans kernel corn, drained
- 2 2 2 large ripe avocados, cubed
- 1 1 1 Tbsp. lime juice
- DRESSING
- 1 1 1 cup mayonnaise
- 1 1 1 cup sour cream
- 2/3 2/3 2/3 cup chunky salsa
- 1/2 1/2 2 cup fresh parsley, finely chopped or 2 Tbsp. flakes
- 1/3 1/3 1/3 cup lime juice
- 1/2 1/2 1/2 tsp. grated lime zest
- 1/2 1/2 1/2 tsp. ground cumin
- 1/2 1/2 1/2 tsp. ground chili powder
- 1/2 1/2 1/2 tsp. sugar
- 8 8 8 cherry tomatoes
- 3/4 3/4 3/4 cup sharp cheddar cheese, grated
- 3/4 3/4 3/4 cup monterey jack with jalapeno cheese, grated
- 8 8 8 slices bacon, cooked crisp and crumbled
- 2 2 2 Tbsp. sliced ripe black olives
- 2 2 2 Tbsp. jalapeno pepper, diced fine
Details
Adapted from google.ca
Preparation
Step 1
Put lettuce into extra-large glass bowl. Pack down slightly.
Press some egg slices against inside of bowl to decorate. Arrange remaining slices in single layer on top of lettuce.
Arrange some tomato hales, cut side our, against inside of bowl to decorate. Layer remaining tomato halves on top of egg slices and lettuce.
Layer next 5 ingredients, in order given, on top of tomato halves.
Put avocado into small bowl. Drizzle with lime juice. Toss gently until coated. Scatter on top of corn.
DRESSING
Combine first 9 ingredients in medium bowl. Makes about 3 cups. Spoon on top of avocado. Carefully spread dressing to edge of bowl to seal. Cover with plastic wrap. Chill
Just before serving, scatter remaining 6 ingredients, in order given, over dressing.
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