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 and cubed jicama or shredded carrot
• 1 cup diced cooked ham or chicken
• 1/4 cup thinly sliced green onions
• 4 ounces Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
• 1 cup mayonnaise or salad dressing
• 1 8-ounce carton dairy sour cream
• 1-1/2 tsp. chili powder
• 1/2 cup sliced radishes
• 2 tbsp. snipped fresh cilantro or parsley

Directions:

1. Place 3 cups of the lettuce in the bottom of a 3-quart clear salad bowl. Layer ingredients in the following order: black beans, tomatoes, frozen corn, sweet pepper, jicama, remaining lettuce, ham, green onions, and cheese.
2. 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.
3. To serve, garnish with radish slices and sprinkle with cilantro. Toss lightly to coat evenly to serve. Makes 8 to 10 side-dish salads.

• Add New
• Search

Comments (0)

Write comment

Your Contact Details:

Name:

Email: do not notifynotify

Website:

Comment:

Title:

UBBCode:         -color-aquablackbluefuchsiagraygreenlimemaroonnavyolivepurpleredsilvertealwhiteyellow -size-tinysmallmediumlargehuge

Message:

Powered by !JoomlaComment 4.0 beta2