Mexican Layer Salad

I don't usually associate "healthy" with Mexican food (mainly because I love cheese). But after the queso and bean dip, I knew I needed to find something light if we were ever going to make it to dessert. I drew inspiration from a number of similar recipes I found on the web, and this what I came up with.

Of course I forgot to grab my camera until we had already dug in, but you can see the idea.



Mexican Layer Salad

For the salad:
2-3 hearts of romaine chopped
1 medium red onion cut in half and finely sliced
1 can black beans rinsed and drained
1 can corn drained
1 can green chiles drained (mix the corn and green chiles together)
4 plum totaoes, seeded and sliced
1 avocado, sliced
lemon juice (to keep avocado fresh)
shredded cheese

For the dressing:
1/4 cup mayo
1/4 cup sour cream
1/2 cup salsa
2 T fresh cilantro
2 t fresh lime juice
(whisk all dressing ingredients together)

In large glass bowl, layer half the lettuce and follow with half of each of the other ingredients ending with half of the dressing. Repeat with other half. Cover tightly overnight. Before serving, top with shredded cheese. (I'm pretty sure I forgot to top our's with cheese.)