Southwestern Layered Salad

Name: Southwestern Layered Salad
Ingredients: 8 cups shredded romaine; 8 hard-boiled large eggs, sliced; 3-1/2 cups cherry tomatoes, quartered; 2 cans (11 ounces each) whole kernel corn, drained; 1 can (16 ounces) black beans, rinsed and drained; 1/2 cup thinly sliced green onions; 1 tablespoon lime juice; 2 medium ripe avocados, peeled and diced; 1-1/2 cups mayonnaise; 2/3 cup salsa; 2 tablespoons lime juice; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1-1/4 cups minced fresh cilantro; Sliced ripe olives, cherry tomatoes and shredded cheddar cheese, optional

15 ingredients

2 steps

Ingredients

8 cups shredded romaine
8 hard-boiled large eggs, sliced
3-1/2 cups cherry tomatoes, quartered
2 cans (11 ounces each) whole kernel corn, drained
1 can (16 ounces) black beans, rinsed and drained
1/2 cup thinly sliced green onions
1 tablespoon lime juice
2 medium ripe avocados, peeled and diced
1-1/2 cups mayonnaise
2/3 cup salsa
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-1/4 cups minced fresh cilantro
Sliced ripe olives, cherry tomatoes and shredded cheddar cheese, optional

Directions

1

Place the romaine in a large salad bowl. Arrange some egg slices around edge of bowl; place remaining eggs over romaine. Top with tomatoes. In a large bowl, combine the corn, beans and onions; spoon over tomatoes. In another large bowl, drizzle lime juice over avocados; gently toss to coat. Sprinkle avocados over tomatoes; spreading to sides of bowl.
2

In a small bowl, whisk the mayonnaise, lime juice, cumin and chili powder. Stir in cilantro. Pour dressing over salad. Garnish with olives, cherry tomatoes and cheese if desired.