Layered Mexican Salad

Serve 12 Prep: 20 mins
Ingredients

1 small iceburg lettuce (or romaine lettuce), washed and cored
1 jar (16 oz) salsa
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn, thawed and drained
1 large english cucumber, halve into lenthwise, seeded and thinly sliced.
1 can (2 1/4 oz) sliced black olives, drained
1 large lemon
3/4 cup nonfat mayonnaise
3 tablespoons plain nonfat yogurt
2 to 3 cloves garlic, minced
1/2 cup (2 oz) shredded low-fat Cheddar cheese
1 green onion, thinly sliced
1/2 roma tomatoes, diced


Sliced lettuce leaves crosswise into 1/2 inch stripe.
Place half of lettuce in large serving bowl.
Layer salsa, beans, corn over lettuce.
Place cucumber on top of corn; sprinkle with olive. Top with remaining lettuce.
Grate lemon peel; blend with mayonnaise, yogury and garlic. Juice lemon; stir 3~4 tablespoons juice into dressing.
Spread dressing evenly on top of salad.
Sprinkle with cheese and green onion, Garnish with diced toamtoes.
Cover salad and refregerate 2 hours or up to 1 day.

Layered Mexican Salad @ Group Recipes