A simple Texas salad, sent in by Jane. Thanks for contributing, Jane!
Layered Southwestern Salad
1/3 cup chopped fresh cilantro
1/2 cup olive oil
1 tsp. sugar
1/2 tsp. salt
1/2 cup lime juice
1/2 cup sour cream
1/2 tsp. pepper
1 pkg. (16 oz) romaine lettuce, chopped - I used almost a head of romaine instead of pkg.
5 plum tomatoes, seeded & chopped - I used grape tomatoes, quarter
1 can (15 oz) black beans, drained and rinsed
1 small purple onion
1 pkg. (8 oz) shredded Mexican 4 cheese blend
1 can (15 oz) whole kernel corn with red & green peppers, drained & rinsed (I used shoe peg white corn, drained & rinsed)
1 can (6oz) sliced black ripe olives, drained
2 cups crushed tortilla chips - I forgot the chips so they were served on the side
Process the cilantro, lime juice, olive oil, sour cream, sugar, pepper and salt in food processor or blender until smooth. It is now smooth, vinaigrette. Next, place in layers: lettuce, tomatoes, black beans, purple onion, cheese, corn and olives into a large bowl. Pour vinaigrette over salad just before serving and gently toss. Top with crushed tortilla chips and sprig of cilantro.
I could not imagine a southwest salad without avocado - so I served sliced avocado on top of salad with seared chicken breast.
This recipe is from the Houston Livestock Show and Rodeo 75th Anniversary Commemorative Cookbook.