Ingredients: |
Ingredients: 1 1/2 c. sour cream
3/4 c. chunky salsa (Med spicy)
1 can (15 ounces) black beans, drained and rinsed
1 large green bell pepper, diced
1 pkg. (16oz) iceberg lettuce mix
2 med. tomatoes, seeded & diced
1/2 c. green onions thinly sliced with tops
1 c. (4oz) shredded cheddar cheese
1 1/2 c. corn or tortilla chips - crushed slightly (optional)
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Directions: |
Directions:DIRECTIONS
In small bowl, combine sour cream & salsa; mix well & set aside.
Drain & rinse beans using colander. Dice bell pepper and tomatoes. Thinly slice green onions. Layer beans, pepper, lettuce, tomatoes & onions in 9x13 baking dish.
Spoon sour cream mixture over top and spread evenly. Put shredded cheese over top. Refrigerate until ready to serve. This salad can be made up to 24 hours in advance. Cover with plastic wrap and store in the refrigerator.
Top with corn or tortilla chips before serving, if desired.
Tip: For a heartier main dish salad, 2 cups diced cooked chicken can be added between the bell pepper and lettuce layers, if desired. You can also add all your own favorites red peppers, black olives, purple or white onions, garbanzos or even Jalapeņos. Make it with hot salsa or mild, or a different cheese, you will enjoy making it your own. Make another batch of the sour cream and salsa for your guests to add when serving. |
Personal
Notes: |
Personal
Notes: Our family likes things to be quick, easy, and with a lot of taste, this one has is all.
Fancy it up by using a taller type glass bowl for those potlucks or special occasions or just use a glass baking dish to dress up any meal.
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This recipe for Seven- Layer Southwestern Salad is from