7 layer Mexican salad
This salad is fresh and bright and will be a crowd pleaser at your next Mexican fiesta party.
Course dinner, Lunch
Cuisine Mexican
- 4 organic corn tortillas cut into strips
- 2 cups organic corn frozen or canned
- 6 cups romaine lettuce chopped
- 4 roma tomatoes chopped
- 1 15-oz can black beans rinsed and drained
- 1 15-oz can pinto. beans rinsed and drained
- 2 avocados halved, seeded, peeled and chopped
- 1 bunch fresh cilantro finely chopped
LIME SOUR CREAM
- 1 block silken tofu drained
- 1/4 cup olive oil extra virgin
- 1 lg lime juiced
- 1/2 tsp sea salt
LIME SOUR CREAM
BLEND. In a high-speed, blender add silken tofu, olive oil, lime juice, and salt and blend until smooth. Add a small amount of water if needed to acquire desired consistency. Set aside.
LAYERED SALAD
LAYER. in a 4-qt. Glass bowl layer ingredients starting with chopped romaine then tomatoes, black beans, corn, pinto beans, cilantro, and avocado.
TOP. Spread lime sour cream evenly across the top of the layered salad, add crunchy corn strips and serve with salsa to dress.