I made this salad last Sunday for a dinner we had at our pastor’s house with the other new members of our church. It is really yummy and can be made ahead of time so it’s perfect for summer barbecues and parties. The recipe is from Pampered Chef, and I made it in my large Simple Additions bowl, but I think in a 9×13 dish or other large dish it would work great too. Very yummy!
Seven-Layer Southwestern Salad
1 1/2 cups sour cream
3/4 cup thick and chunky salsa
1 can (15 ounces) black beans, drained and rinsed
1 large green bell pepper, diced
2 medium tomates, seeded and diced
1/2 cup thinly sliced green onions with tops
1 package (16 ounces) iceberg lettuce salad mix (10 cups)
1 cup (4 ounces) shredded cheddar
1 1/2 cups corn chips (optional, I used colored chips, it was very pretty!)
1. In a small mixing bowl, combine sour cream and salsa; mix well and set aside.
2. Drain and rince beans. Dice bell pepper and tomatoes; thinly slice green onions. Layer beans, bell pepper, lettuce, tomatoes and green onions in serving dish.
3. Spoon sour cream mixture over top, spreading evenly. Grate cheese over top. Refrigerate until ready to serve. Top with corn chips, if desired, and serve.
Makes 8 servings.
This salad can be made up to 24 hours in advance. Cover with plastic wrap and store in the refrigerator.
To make into a main dish, add 2 cups diced cooked chicken between the bell pepper and lettuce layers.