Layered Southwestern Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This wonderful recipe is from the American Heart Association. It's great as a side dish but I think it would also work as a vegetarian meal..........lots of beans, corn , mushrooms and cheese mixed with lettuce. I love these layered, make ahead salads! Ingredients:
3 cups chopped lettuce |
1 (15 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
8 ounces sliced fresh mushrooms |
1 (12 ounce) can no-salt corn, drained |
1/4 cup chopped red onion |
1 cup nonfat sour cream |
1/4 cup chopped fresh parsley or 1/4 cup cilantro |
2 tablespoons white wine vinegar |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 cup shredded low-fat cheddar cheese |
Directions:
1. In a large, shallow glass bowl or baking dish layer chopped lettuce. Then layer in order, kidney beans, black beans, mushrooms, corn and re onion.
2. In medium-sized bowl combine sour cream, parsley, white wine vinegar, salt and pepper. Spread on top of salad. Top with cheddar cheese. Cover and refrigerate 1 to 24 hours.
|
|