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Layered Southwestern Salad Recipe

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This recipe for Layered Southwestern Salad is from The Recipes We Love, For People We Love Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 2 cans black beans, drained
1 can mexicorn or plain can of corn (or equivalent of frozen corn cooked and drained),
2 c shredded lettuce,
1 cup chopped tomatoes or 1 cup of salsa,
1/2 c sour cream,
juice of 1 lime,
1 cup shredded Mexican or taco flavored cheese,
2 large handfuls of crushed tortilla chips,
1 cup cooked brown rice,
1 packet taco seasoning,
Directions:
Directions:
First cook the rice and cool it. Mix the taco seasoning in with the sour cream.
Open the cans. Slice the lettuce and tomatoes. Squeeze the lime juice and mix into lettuce.
Use a casserole dish or a large flat baking dish to assemble the salad. Layer in thin layers in any order you wish, just start with the lettuce and put the crushed tortilla chips on the top last. Place the chips on just before serving or let people scoop the salad up using whole chips. If you put them on too soon they get soggy.
This is vegetarian but if you want to add meat it is simple to add a layer of shredded chicken or cooked ground beef flavored with taco seasoning. Also good with avocado but if you do that make sure to douse avocado in lime juice and eat the salad right away or the avocado will oxidize.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 minutes to assemble plus time needed to cook rice
Personal Notes:
Personal Notes:
I make this when I need a quick dinner. It is a handy way to use up leftover rice.

 

 

 

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