24-Hour Tex-Mex Salad
This layered salad, full of beans, ham, vegetables, and cheese, is great for entertaining. Serve it in a clear glass bowl so people can see all the layers.
Prep Time:
45 mins
Total Time:
2 hrs 45 mins
Servings:
8 to 10 side-dish salads
Ingredients
-
6 cups torn iceberg lettuce
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1 15-ounce can black beans, black-eyed peas, or pinto beans, rinsed and drained
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3 medium tomatoes, seeded and chopped
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1 10-ounce package frozen whole kernel corn
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1 cup chopped red, green, and/or yellow sweet pepper
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1 cup peeled and cubed jicama or shredded carrot
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1 cup diced cooked ham or chicken
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1/4 cup thinly sliced green onions
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4 ounces Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
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1 cup mayonnaise or salad dressing
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1 8-ounce carton dairy sour cream
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1-1/2 teaspoons chili powder
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1/2 cup sliced radishes
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2 tablespoons snipped fresh cilantro or parsley
Directions
1.
Place 3 cups of the lettuce in the bottom of a 3-quart clear salad bowl. Layer ingredients in the following order: black beans, tomatoes, frozen corn, sweet pepper, jicama, remaining lettuce, ham, green onions, and cheese.
2.
For dressing: In a small bowl, stir together mayonnaise, sour cream, and chili powder. Spoon dressing over salad, sealing to edge of bowl. Cover tightly with plastic wrap. Chill in the refrigerator for 6 to 24 hours.
3.
To serve, garnish with radish slices and sprinkle with cilantro. Toss lightly to coat evenly to serve. Makes 8 to 10 side-dish salads.
Nutrition information
Calories 443, Total Fat 35 g, Saturated Fat 10 g, Cholesterol 45 mg, Sodium 625 mg, Carbohydrate 23 g, Fiber 5 g, Protein 13 g. Daily Values: Vitamin A 0%, Vitamin C 91%, Calcium 17%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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