Tex-Mex Layered Salad

• 1 (10-ounce) can ROTEL Mexican Festival Diced Tomatoes, drained
• 1 (8-ounce) container sour cream
• 1 (3-ounce) package cream cheese, softened
• 1 teaspoon ground cumin
• 1 garlic clove, pressed
• 4 cups shredded romaine lettuce
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can whole kernel corn, drained
• 1 avocado, peeled and chopped
• 1 (4-ounce) jar diced pimiento, drained
• 1 cup (4 ounces) shredded sharp Cheddar cheese
• 2 (4-ounce) cans sliced ripe olives, drained
• Chopped green onions (optional)

1. Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides; chill.
2. Layer lettuce and next 6 ingredients in a 3-quart bowl; spoon tomato mixture evenly over top. Sprinkle with green onions, if desired. Cover and chill 1 hour.

tomatoes, sour cream, cream cheese, ground cumin, garlic, shredded romaine lettuce, black beans, whole kernel corn, avocado, pimiento, cheddar cheese, olives, green onions

Taken from www.myrecipes.com/recipe/tex-mex-layered-salad (may not work)