Layered Mexican Salad
By: Betty Crocker
Prep Time:15 min
Start to Finish:15 min
Makes:6 servings (about 1 cup each)
1 1/2 cups shredded iceberg lettuce
1/3 cup chopped green bell pepper (using red adds a bit of color if you want it more festive)
2 cups black bean salsa
3/4 cup Green Giant® Niblets® whole kernel corn
1 medium avocado, sliced
3/4 teaspoon grated lime peel
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 clove garlic, crushed
3/4 cup olive or vegetable oil
1. In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
2. In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.
1 Serving: Calories 400 (Calories from Fat 295 ); Total Fat 33 g (Saturated Fat 5 g); Cholesterol 0mg; Sodium 480 mg; Total Carbohydrate 24 g (Dietary Fiber 6 g); Protein 7 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 24 %; Calcium 6 %; Iron 12 % Exchanges: 1 Starch; 2 Vegetable; 6 Fat
*Percent Daily Values are based on a 2,000 calorie diet.