by Stacey Abell
Colorful and crisp Tex-Mex Layered Salad is the perfect side dish for the upcoming grilling season. I developed this particular combination a few years ago as a different take on the traditional seven-layer salad, and it continues to be a welcome accompaniment to almost any grilled meat. The adobo sauce called for in the dressing has a kick to it, so be aware of your and your guests’ tolerance for spicy foods and proceed accordingly.
This salad doesn't require much work other than chopping and stirring. It can be partially prepared ahead of time and kept in the refrigerator before serving, perfect for casual entertaining. To make an even heartier entree version of this dish, strips of grilled chicken or steak could be added along with the other ingredients.
Tex-Mex Layered Salad
1 head romaine lettuce, chopped into bite-size pieces
1 15-ounce can black beans, drained and rinsed
1 orange bell pepper, diced
1 pint cherry tomatoes, cut into quarters
1 package frozen sweet corn, thawed and drained
6 green onions, minced
Chipotle Ranch Dressing (see recipe below)
For topping:
1/3 cup salsa
1 cup shredded cheese
1 cup tortilla strips
Chipotle Ranch Dressing
3/4 cup nonfat plain Greek yogurt
3/4 cup mayonnaise (can use reduced fat)
1/4 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1-3 teaspoons adobo sauce from canned chipotles (to taste)
1 1/2 teaspoons sugar
1 scallion, sliced
In a large bowl, layer the lettuce, black beans, bell pepper, cherry tomatoes, corn, and green onions. If you’re using a glass bowl and want to see the layers, place most of the ingredients toward the outside of the bowl and fill the middle with the lettuce. Combine dressing ingredients and pour evenly over the top. If serving immediately, top with salsa, cheese, and tortilla strips. If serving later, cover and refrigerate; then, add toppings just before serving.