24-Hour Tex-Mex Salad
- Makes: 8 to 10 servings
- Yield: 8 to 10 side-dish salads
- Prep 45 mins
- Chill 6 hrs to 24 hrs
Whether you serve this hearty salad in individual portions or a serving bowl, be sure to choose glass to show off the colorful layers.
Ingredients
-
6
cups
torn iceberg lettuce
-
1
15 -
ounce can
black beans, black-eyed peas or pinto beans, rinsed and drained
-
3
medium tomatoes, seeded and chopped
-
1
10 -
ounce package
frozen whole kernel corn
-
1
cup
chopped red, green, and/or yellow sweet pepper
-
1
cup
peeled shredded carrot
-
1
cup
diced cooked ham or chicken
-
1/4
cup
thinly sliced green onions
-
4
ounces
pepper Jack cheese, shredded (1 cup)
-
1
cup
mayonnaise or salad dressing
-
1
8 -
ounce carton
sour cream
-
1 1/2
teaspoons
chili powder
-
1/2
cup
diced radishes
-
2
tablespoons
snipped fresh cilantro or parsley
Directions
- Place 3 cups of the lettuce in the bottom of a 3-quart clear salad bowl (or divide it among eight bowls or jars). Layer ingredients in the following order: black beans, tomatoes, frozen corn, sweet pepper, carrot, remaining lettuce, ham, green onions and cheese.
- For Dressing: In a small bowl, stir together mayonnaise, sour cream and chili powder. Spoon dressing over salad, sealing to edge of bowl. Cover tightly with plastic wrap. Chill in the refrigerator for 6 to 24 hours.
- To serve, garnish with radish slices and sprinkle with cilantro. Toss lightly to coat evenly to serve.
Nutrition Facts
(24-Hour Tex-Mex Salad)
Servings Per Recipe 8, fiber (g) 5, sodium (mg) 625, cal. (kcal) 443, calcium (mg) 172, sat. fat (g) 10, pro. (g) 13, vit. A (IU) 1992, iron (mg) 2, carb. (g) 23, vit. C (mg) 54, Fat, total (g) 35, chol. (mg) 45