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Southwestern Layered Salad Recipe

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This recipe for Southwestern Layered Salad, by , is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cherie Jones
Added: Sunday, November 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 1/2-ounce) can black beans, rinsed and drained
3/4 cup prepared salsa(buy at Safeway in produce dept.)
1/4 cup chopped fresh cilantro
2 cups finely chopped romaine lettuce
2 medium tomatoes, chopped
1 (15 1/4-ounce) can whole-kernel corn, drained
1 green bell pepper, seeded and diced
1 red onion, finely chopped
1/2 cup shredded reduced fat cheddar cheese
1/2 avocado, peeled and cut into 1/4-inch slices
2 slices reduced-sodium bacon, cooked and crumbled
1/4 cup fat free italian dressing

Directions:
Directions:
1.Combine the beans, salsa and 2 tablespoons of the cilantro in a small bowl. Layor the ingredients in a 1 1/2 quart clear glass bowl in this order: the bean mixture, lettuce, tomatoes, corn, bell pepper, onion, and cheese.
2. Just before serving, arrange avocado on top. Sprinkle with the bacon and the remaining 2 tablespoons cilantro. Drizzle the salad with the dressing.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
Serve in a clear glass bowl to show off the colorful layors.
Each 1 1/2 cup serving is 3 weight watcher points.

 

 

 

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