Tex Mex 7 Layer Salad

• 3 cups lettuce, washed rough chopped
• 14 ounces black beans, rinsed and well drained
• Corn Layer
• 14 ounces corn, defrosted if frozen if canned rinsed and well drained
• 2 roasted red peppers, diced
• smoked paprika
• Avocado layer
• 2 avocados, cubed
• 1/3 cup green chili salsa (store bought or Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell! )
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro
• Tomato layer
• 1 cup grape tomatoes, cut in half or 1 cup cherry tomatoes
• black pepper
• 1 tablespoon fresh cilantro, chopped
• Dressing
• 1/4 cup sliced scallion
• 1/3 cup green chili salsa
• 1/2 cup sour cream
• 1/2 cup mayonnaise, Smart Balance
• Topping
• 1 cup shredded cheese, TeX MeX blend is a good choice
• 2 ounces sliced ripe olives, rinsed and drained

1. Place lettuce in a trifle dish.
2. Top with beans.
3. Mix corn layer ingredients together and place on top of beans.
4. Mix avocado ingredients together and place on top of corn layer.
5. Place tomato halve cut side up on the avocado layer; sprinkle with pepper and cilantro to taste.
6. Mix dressing ingredients together and carefully spread on tomatoes.
7. Top with cheese and garnish with olives and additional cilantro.

black beans, layer, corn, red peppers, paprika, avocado layer, avocados, green chili salsa, lime juice, fresh cilantro, tomato layer, grape tomatoes, black pepper, fresh cilantro, dressing, scallion, green chili salsa, sour cream, mayonnaise, topping, shredded cheese, ripe olives

Taken from www.food.com/recipe/tex-mex-7-layer-salad-303911 (may not work)