Layered Mexican Salad (compliments to Betty Crocker)
Jonathan and I love this salad - it's healthy and fresh and the dressing is to die for. I'm making it tomorrow for a staff meeting lunch, so I decided to share it with you!
1 1/2 - 2 cups shredded lettuce
1 chopped bell pepper
2 cups black bean salsa
3/4 cup whole kernel corn
1 avocado (optional)
Dressing:
3/4 tsp grated lime peel
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 clove garlic, crushed
3/4 cup olive oil
Directions:
1. In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa, and corn. Top with remaining salsa and garnish with sliced avocado (optional).
2. In food processor or blender, process all dressing ingredients except oil. Gradually pour in oil, processing until thick. Serve on the side with the salad.
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