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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I serve this salad at my daughter's baby shower. It was wonderful dish to round out her event. Ingredients:
1 small iceburg lettuce (or romaine lettuce), washed and cored |
1 jar (16 oz) salsa |
1 can (15 oz) black beans, rinsed and drained |
1 cup frozen corn, thawed and drained |
1 large english cucumber, halve into lenthwise, seeded and thinly sliced. |
1 can (2 1/4 oz) sliced black olives, drained |
1 large lemon |
3/4 cup nonfat mayonnaise |
3 tablespoons plain nonfat yogurt |
2 to 3 cloves garlic, minced |
1/2 cup (2 oz) shredded low-fat cheddar cheese |
1 green onion, thinly sliced |
1/2 roma tomatoes, diced |
Directions:
1. Sliced lettuce leaves crosswise into 1/2 inch stripe.
2. Place half of lettuce in large serving bowl.
3. Layer salsa, beans, corn over lettuce.
4. Place cucumber on top of corn; sprinkle with olive. Top with remaining lettuce.
5. Grate lemon peel; blend with mayonnaise, yogury and garlic. Juice lemon; stir 3~4 tablespoons juice into dressing.
6. Spread dressing evenly on top of salad.
7. Sprinkle with cheese and green onion, Garnish with diced toamtoes.
8. Cover salad and refregerate 2 hours or up to 1 day.
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