Santa Fe Salsa Salad

Dressing:

• 1/2 cup Mayonnaise
• 1/3 cup Sour Cream
• 1/3 cup Mild or Medium Salsa
• 2 Tbsp Chopped Fresh Cilantro Leaves
• 1/4 tsp Ground Cumin
• 1/2 tsp Chili Powder
• 1/4 tsp Salt

Salad:

• 2 1/2 cups Shredded Iceberg or Romaine Lettuce
• 1× 15 oz can Black Beans, rinsed and well drained
• 1/3 cup Thinly Sliced Green Onions, green and white parts
• 1 1/4 cups Frozen Whole Kernel Sweet Corn, thawed
• 3 Medium Tomatoes, seeded and chopped
• 2 Large Avocados; Peeled, seeded and diced
• 2 Tbsp Lime Juice

Garnish:

• 6 Cherry Tomatoes, halved
• 1 Medium Green Bell Pepper, cut into matchsticks
• 1 Tbsp Chopped Fresh Cilantro Leaves

Method:

1. In a small mixing bowl, stir together all dressing ingredients until combined and set aside.
2. In a clear 2 1/2 quart glass bowl, layer lettuce, beans and green onions. Spread carefully with half of dressing.
3. Layer corn and tomatoes on dressing. Toss avocados with lime juice in a medium bowl.
4. Spoon evenly on tomatoes. Spread with remaining dressing.
5. For garnish, arrange cherry tomato halves and green pepper matchsticks on dressing. Sprinkle with cilantro. Cover and chill for 1-2 hours before serving.