Layered Mexican Salad

• 1 bag romaine lettuce
• 1 1/4 cups salsa
• 1 can black beans, rinsed and drained
• 1 yellow squash, sliced
• 1 cucumber, sliced
• 1 can sliced ripe olives, drained
• 3/4 cup low-fat mayonnaise
• 3 tablespoons plain low-fat yogurt
• 1 teaspoon garlic powder
• 4 tablespoons lemon juice
• 1/2 cup shredded cheddar cheese
• 1 green onion, chopped

1. Place 1/2 the lettuce in bottom of serving dish.
2. Layer salsa, beans, and squash over lettuce.
3. Place cucumber over squash, sprinkle with olives.
4. Top with remaining lettuce.
5. Dressing: Combine mayonnaise, yogurt, garlic powder, and lemon juice.
6. Spread evenly on top of salad.
7. Sprinkle with cheese and onion.
8. Cover and refrigerate 2 hours before serving.

romaine lettuce, salsa, black beans, yellow squash, cucumber, olives, lowfat mayonnaise, yogurt, garlic, lemon juice, cheddar cheese, green onion

Taken from www.food.com/recipe/layered-mexican-salad-66823 (may not work)