Southwest Seven-Layer Salad

• 1 bag Chopped Romaine Lettuce (10 Ounce Bag)
• 1 bag Spinach Leaves (10 Ounce Bag)
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 8 whole Hard Boiled Eggs (cooled And Peeled)
• 2 packages Bacon, 16 Ounce Packages, Cooked Crisp And Chopped Into Small Pieces
• 1 can (15 Oz. Size) Corn Kernels , Drained And Rinsed
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 whole Red Pepper, Seeded And Chopped
• 1 whole Lime, Juiced
• 2 whole Tomatoes, Chopped
• 1 bunch Green Onions, Chopped
• 2 blocks Sharp Cheddar Cheese, 8 Ounce Blocks, Shredded
• 1 package Taco Seasoning, 1.25 Ounces
• 1 cup Sour Cream
• 1 cup Mayonnaise

1. In a clear large bowl (an 8x8 deep dish is what I used), add the lettuce and then top it with the spinach. Add the salt and pepper.
2. Chop eggs any way you would like. Layer eggs on top of greens then add the bacon.
3. Add corn and black beans into a bowl with the chopped red pepper and lime juice. Mix to combine. Add this mixture on top of bacon. Then add tomatoes and green onions. Lastly add the shredded cheese and spread it over the top.
4. For the dressing: In a bowl mix together sour cream and mayonnaise and taco seasoning.
5. Spread this evenly over top of the salad. Cover bowl with a sheet of plastic wrap and refrigerate for up to 8 hours.
6. Enjoy!

romaine lettuce, spinach, salt, pepper, eggs, bacon, corn, black beans, red pepper, tomatoes, green onions, cheddar cheese, sour cream, mayonnaise

Taken from tastykitchen.com/recipes/salads/southwest-seven-layer-salad/ (may not work)