One10-ounce canoriginal Rotel tomatoes with green chiles
3ouncescream cheese,at room temperature
6cupschopped Romaine lettuce
One15-ounce canblack beans,rinsed & drained
One15-ounce cancorn,rinsed & drained
2mediumavocados,peeled & sliced or diced
3/4cupjarred roasted red pepper strips
1cupshredded sharp cheddar cheese
One6-ounce cansliced olives (reserve a few for garnish)
1/4cupsliced green onions
additional chopped lettuce, shredded cheese and olives for garnish
PREPARE THE DRESSING:
Place dressing ingredients in a large bowl and use an electric mixer to combine until smooth. Set aside while you prepare the salad.NOTE: Please note that the video for this recipe shows adding mayonnaise to the dressing. That's an error- it's cream cheese!
PREPARE THE SALAD:
Layer the salad ingredients in a large glass bowl in the following order: 4 cups of lettuce, black beans, corn, avocado, red peppers, 2 more cups of lettuce, cheese, and olives. Spread the dressing on top. Then use a few sprinkles of chopped lettuce, cheese, olives and green onions to garnish the top. Cover and refrigerate for up to 2 hours, or serve immediately.
If you are preparing this recipe as gluten-free, just be sure to use a brand of black beans that is known to be GF.
This salad is vegetarian as written, but you can easily add a layer of taco-seasoned chicken or ground beef to the salad.
Use light versions of sour cream, cream cheese and shredded cheese if you're watching your calorie intake.