Layered Mexican Salad
Tami B.
Yield: 8-10 servings
1 head romaine lettuce
1 can black beans
1 small jar salsa
1 c. frozen corn
1 large cucumber, peeled and chopped
1 large lemon
¾ c. mayo
3 TB plain yogurt
1 TB dry taco seasoning
½ c. shredded cheese
1 green onion, chopped
Optional: layer cubed chicken or steak
Layer ½ of the lettuce, ½ the salsa, ½ the beans, and ½ the corn in a large (glass) bowl. Layer the second half of each. In a separate bowl, mix ½ tsp. grated lemon peel, 3 TB lemon juice, mayo, yogurt, and taco seasoning. Spread on top of layered salad. Sprinkle with cheese and green onions.
