Saturday, July 2, 2011
Layered Mexican Salad
1 1/2 cups shredded iceberg lettuce
1/3 cup chopped green bell pepper
2 cups black bean salsa
3/4 cup Green Giant® Niblets® whole kernel corn
1 medium avocado, sliced
3/4 teaspoon grated lime peel
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 clove garlic, crushed
3/4 cup olive or vegetable oil
1 In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
2 In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.