Hallson Gardens

A friend of mine sent me this recipe, and though I haven't tried it yet, she always sends great ones so I feel safe passing it along. With all the summer BBQs coming up this would be a fun addition!

Alexa

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Layered Mexican Salad

Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup jarred salsa (I used mild picante)
2 T chopped fresh cilantro
2 tsps fresh lime juice

Salad:
1 romaine heart, torn into bite sized pieces (about 4 cups)
1/2 small red onion, sliced thin
2 cups cherry tomatoes, halved (quartered if large)
1 cup fresh or frozen corn kernels
1 (16 oz) can black beans, drained and rinsed
2 ripe avocados, pitted, skinned and chopped
1-1/2 cups shredded sharp cheddar cheese (I used Mexican blend)
2 cups crushed tortilla chips

For the dressing: Whisk all ingredients in medium bowl.

For the salad: Place lettuce in large serving bowl. Spread half of dressing over lettuce, then layer with onion, tomatoes, corn, beans, avocados and cheese. Spread remaining dressing over salad. Sprinkle with tortilla chips. Serve.

(Salad can be refrigerated for 1 day; reserve tortilla chips until just before serving). Serves 6-8.

Yum, that does sound good. It also seems somewhat healthy, and since DH is on a diet I may have to try it out.
Thanks Alexa!

Ginger

I don't cook, but I am going to send it to a couple of friends that do. I will sow the seeds of treats.