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Mexican Layered Salad Recipe


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     Mexican Layered Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-5

1 can black beans, rinsed anddrained
1 cup frozen corn
2.25 oz can black olives, drained
1 large cucumber, peeled, halved lengthwise, sliced thinly
1 large lemon
1/2 cup mayo
1/4 cup plain yogurt
1 clove garlic, minced
1/2 cup shredded cheddar cheese
1 green onion sliced thinly
Salsa Cruda
1 cup chopped tomato
2 Tbs minced onion
2 Tbs minced fresh parsley
2 Tbs lime juice
1 clove garlic, minced
Salad greens

Layer salsa ingredients in 9x13 dish. Layer beans, corn, cucumber and olives.
Dressing- grate lemon peel, combine with mayo, yogurt and garlic. Juice lemon and add 3-4 Tbs juice into dressing. Spread 2/3 of dressing over the salad (save remaining). Top with cheese and onion. Cover and refrigerate 2 hours up to 1 day.
To serve- Place greens on individual plates, top with layered salad, add additional dressing if desired.
Original recipe had 1/2 jalapeno pepper, seeded and minced as part of the salsa cruda.

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