Tex-Mex Layered Salad

Southern Living
Makes 8 servings


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1 (10-ounce) can ROTEL Mexican Festival Diced Tomatoes, drained
1 (8-ounce) container sour cream
1 (3-ounce) package cream cheese, softened
1 teaspoon ground cumin
1 garlic clove, pressed
4 cups shredded romaine lettuce
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can whole kernel corn, drained
1 avocado, peeled and chopped
1 (4-ounce) jar diced pimiento, drained
1 cup (4 ounces) shredded sharp Cheddar cheese
2 (4-ounce) cans sliced ripe olives, drained
Chopped green onions (optional)


Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides; chill.

Layer lettuce and next 6 ingredients in a 3-quart bowl; spoon tomato mixture evenly over top. Sprinkle with green onions, if desired. Cover and chill 1 hour.

Created date

November 2003