Layered Salad with Tomatoes, Corn, and Avocados

Name: Layered Salad with Tomatoes, Corn, and Avocados
Yield: Serves 6 to 8
Ingredients: 1/4 cup, mayonnaise; 1/4 cup, sour cream; 1/4 cup, prepared salsa; 2 tablespoons, chopped fresh cilantro leaves; 2 teaspoons, lime juice; 1 heart, romaine lettuce, 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 thawed frozen, corn; 1 (16-ounce) can, black beans, drained and rinsed; 2 , ripe avocados, pitted, skinned, and chopped; 1 1/2 cups, shredded sharp cheddar cheese; 2 cups, tortilla chips, crushed

1 comment

Appears in Cook's Country August/September 2008

This layered summer salad tastes even better than it looks.

SERVES6 to 8

TIME20 minutes

Layered Salad with Tomatoes, Corn, and Avocados

WHY THIS RECIPE WORKS

We quickly discovered that a layered salad is only as good as the ingredients you put into it. We liked crisp, cool romaine for our salad base. For a summer hit, we decided that fresh cherry tomatoes were a must, as were ripe avocados. Cann...

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