Ingredients

For Dressing:

One 10-ounce can original Rotel (tomatoes + green chiles)

8 ounces sour cream

3 ounces cream cheese, softened

1 teaspoon ground cumin

1 medium garlic clove, minced

For Salad:

6 cups chopped Romaine lettuce (or a mix of Romaine & Iceberg)

One 15-ounce can black beans, rinsed and drained

One 15-ounce can corn (or 1 1/2 cups fresh corn), drained

2 medium avocados, peeled and sliced or diced

3/4 cup jarred roasted red pepper strips

1 cup shredded sharp cheddar cheese

One 6-ounce can sliced olives, reserve a few for garnish

1/4 cup sliced green onions

additional chopped lettuce, shredded cheese and olives for garnish

Preparation

  1. Prepare the dressing: Place dressing ingredients in a large bowl and use an electric mixer to combine until smooth. Set aside while you prepare the salad.

  2. Prepare the salad: Layer the salad ingredients in a large glass bowl in the following order: 4 cups of lettuce, black beans, corn, avocado, red peppers, 2 more cups of lettuce, cheese, and olives. Spread the dressing on top. Then use a few sprinkles of chopped lettuce, cheese, olives and green onions to garnish the top. Cover and refrigerate for up to 2 hours, or serve immediately.