Salad Ingredients:
8 cups coarsely shredded or torn Romaine lettuce
8 large eggs, hard cooked (slice when cooled)
2 pints cherry tomatoes (reserve 8 whole for garnish)
2 cans (11 oz. each) kernel corn, drained
1 can (16 oz.) black beans, rinsed & drained
1/2 cup thinly sliced scallions
2 ripe Haas avocados, peeled, cut in 1/2 inch chunks, toss in 1 Tbsp. lime juice
Dressing:
1 1/2 cups reduced-fat mayo
2/3 cup bottled chunky salsa
2 Tbsp freshly squeezed lime juice
1/2 teaspoon each ground cumin & chili powder
1 1/4 cups cilantro leaves, finely chopped
Garnish:
pitted ripe (black) olives, reserved cherry tomatoes & shredded cheddar cheese
Method:
1 – Lightly pack lettuce in bottom of a transparent 6-quart serving bowl with straight sides (trifle bowl)
2 – Stand a row of egg slices around side of bowl. Lay remainder egg slices over lettuce, then top with a layer of cherry tomoatoes.
3 – In a medium-sized bowl, stir corn, black beans and scallions to mix. Spoon over tomatoes. Top with avocado chunks.
4 – Put dressing ingredients in same bowl (no need to wash) & stir until well blended. Spread evenly over avocado layer to edges of bowl to seal.
5 – Cover tightly with plastic film & refrigerate overnight or up to 2 days.
6 – To serve: Garnish with olives, tomatoes, & cheddar cheese.
This recipe is courtesy Grandma Caress, she loves the way it looks.
