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24-Hour Tex-Mex Salad
Chill: 6 hrs to 24 hrs
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 and cubed jicama or shredded carrot
- 1 cup diced cooked ham or chicken
- 1/4 cup thinly sliced green onions
- 4 ounces Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
- 1 cup mayonnaise or salad dressing
- 1 8 ounce carton dairy sour cream
- 1 1/2 teaspoons chili powder
- 1/2 cup sliced radishes
- 2 tablespoons snipped fresh cilantro or parsley
Directions
1. Place 3 cups of the lettuce in the bottom of a 3-quart clear salad bowl. Layer ingredients in the following order: black beans, tomatoes, frozen corn, sweet pepper, jicama, remaining lettuce, ham, green onions, and cheese.
For Dressing:2. 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.
3. To serve, garnish with radish slices and sprinkle with cilantro. Toss lightly to coat evenly to serve. Makes 8 to 10 side-dish salads.
