During the Summer months, we often have a hearty salad for dinner. Often times it’s too hot to cook, even grill, or sometimes we are just simply too tired to cook. This Seven Layer Southwestern Salad is perfect for those evenings. Layers of lettuce, veggies and cheese, topped with a bit of crunch of Corn Chips, then a little Mexican flavor in the dressing to top it off, this Salad came be made up ahead and ready for those Summer evenings.
No need to limit this salad to your own table though. It’s perfect to serve at a cookout, take to a potluck, serve to the family for Father’s Day celebration or Fourth of July get-together.
After the lettuce, the topping ideas are endless, we like tomatoes, onions, green peppers, black beans, cheese and corn chips. But the dressing makes all the difference, a mixture of sour cream and salsa, pulls the flavors of the salad all together for a delicious Southwestern kick!
Change up your ordinary salad by serving the ingredients on a tray or cutting board! Or serve the ingredients in separate bowls and let your guests make their own salad.
- 1 head lettuce, cut up
- 2 medium tomatoes, diced
- ½ cup thinly sliced onions
- 1 large green bell pepper, diced
- 1 (15 oz) can Black Beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1½ cups corn chips
- 1½ cups sour cream
- ¾ cup salsa
- In small bowl, mix the sour cream and salsa, set aside
- Drain and rinse the beans
- Cut veggies and add to serving tray
- Serve with dressing on the side