Seven-Layer Southwestern Salad
Fresh vegetables, black beans and a zesty salad dressing are united in a layered salad with lots of zip.
- 1 1/2 cups sour cream
- 3/4 cup thick and chunky salsa
- 1 can (15 ounces) black beans, drained and rinsed
- 1 large green bell pepper, diced
- 2 medium tomatoes, seeded and diced
- 1/2 cup thinly sliced green onions with tops
- 1 package (16 ounces) iceberg lettuce salad mix (10 cups)
- 1 cup (4 ounces) shredded cheddar cheese
- 1 1/2 cups corn chips (optional)
In Small Batter Bowl, combine sour cream and salsa; mix well and set aside.
Drain and rinse beans using large Stainless Mesh Colander. Using Chef's Knife, dice bell pepper and tomatoes; thinly slice green onions. Layer beans, bell pepper, lettuce, tomatoes and green onions in a large serving bowl.
Spoon sour cream mixture over top using Small Mix 'N Scraper®, spreading evenly. Grate cheese over top using Rotary Grater. Refrigerate until ready to serve. Top with corn chips, if desired, and serve.
- 8 servings of 1 1/2 cups
Nutrients per serving:
Calories 190, Total Fat 12 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 12 g, Protein 7 g, Sodium 380 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
1/2 starch, 1 vegetable, 2 1/2 fat (1/2 carb)
For a heartier main dish salad, 2 cups diced cooked chicken can be added between the bell pepper and lettuce layers, if desired.
This salad can be made up to 24 hours in advance. Cover with plastic wrap and store in the refrigerator.