TEX-MEX LAYERED SALAD
1 package (12 oz.) lettuce salad blend
2 cans (11 oz. each) corn, red and green peppers, drained
1 (15 oz.) can black beans, rinsed and drained
1 jalapeno pepper, seeded and minced
1/2 small onion, chopped
1/3 cup chopped fresh cilantro
1/2 cup ranch dressing
1/2 cup medium salsa
1 cup shredded Cheddar cheese
1 small avocado, cubed
1 medium tomato, chopped
Tortilla chips, crushed (to serve)
Layer lettuce evenly in a 9x12 1/2-inch Reynolds Pot Lux Cookware pan.
Combine black beans, corn, jalapeno peppers, onion and cilantro in a large bowl. Add ranch dressing and salsa; stir to blend. Spoon mixture over lettuce.
Sprinkle with cheese; top with avocado and tomato. Cover and refrigerate for at least 2 hours to blend flavors.
Garnish with tortilla chips before serving.
Servings: 12-16
Source: Reynolds Kitchens
1 package (12 oz.) lettuce salad blend
2 cans (11 oz. each) corn, red and green peppers, drained
1 (15 oz.) can black beans, rinsed and drained
1 jalapeno pepper, seeded and minced
1/2 small onion, chopped
1/3 cup chopped fresh cilantro
1/2 cup ranch dressing
1/2 cup medium salsa
1 cup shredded Cheddar cheese
1 small avocado, cubed
1 medium tomato, chopped
Tortilla chips, crushed (to serve)
Layer lettuce evenly in a 9x12 1/2-inch Reynolds Pot Lux Cookware pan.
Combine black beans, corn, jalapeno peppers, onion and cilantro in a large bowl. Add ranch dressing and salsa; stir to blend. Spoon mixture over lettuce.
Sprinkle with cheese; top with avocado and tomato. Cover and refrigerate for at least 2 hours to blend flavors.
Garnish with tortilla chips before serving.
Servings: 12-16
Source: Reynolds Kitchens
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