24-Hour Tex-Mex Salad
Ingredients
- 6 C. torn iceberg lettuce
- 1 (15 oz.) can black beans, black-eyed peas, or pinto beans, rinsed and drained
- 3 medium tomatoes, seeded and chopped
- 1 (10 oz.) package frozen whole kernel corn
- 1 C. chopped red, green, and/or yellow sweet pepper
- 1 C. peeled and cubed jicama or shredded carrot
- 1 C. diced cooked ham or chicken
- 1/4 C. thinly sliced green onions
- 1 C. (4 oz.) Monterey Jack cheese with jalapeno peppers, shredded
- 1 C. mayonnaise or salad dressing
- 1 (8 oz.) carton dairy sour cream
- 1-1/2 tsp. chili powder
- 1/2 C. sliced radishes
- 2 Tbs. snipped fresh cilantro or parsley
Directions
Place 3 C. of the lettuce in the bottom of a 3-quart clear salad bowl. Layer ingredients in the following order: black beans, tomatoes, frozen corn, sweet pepper, jicama, remaining lettuce, ham, green onions, and cheese. For dressing: In a small bowl, stir together mayonnaise, sour cream, and chili powder. Spoon dressing over salad, sealing to edge of bowl. Cover tightly with plastic wrap. Chill in the refrigerator for 6 to 24 hours. To serve, garnish with radish slices and sprinkle with cilantro. Toss lightly to coat evenly to serve.
Makes 8 to 10 side-dish salads.
