Saturday, July 2, 2011

Layered Mexican Salad

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

Lime Vinaigrette

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.

No comments:

Post a Comment


Related Posts with Thumbnails