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    Tex-Mex Layered Salad

    Source of Recipe


    List of Ingredients

    1 (10 oz.) can Rotel tomatoes
    1 (8 oz.) container sour cream
    1 (3 oz.) pkg. cream cheese, softened
    1 t. cumin
    1 clove garlic, smashed

    4 c. shredded romaine lettuce
    1 (15 oz.) can black beans, rinsed & drained
    1 (15 oz.) can corn, drained
    1 avocado, peeled & diced
    1 (4 oz.) jar chopped pimento, drained
    2 c. shredded cheddar cheese
    1 (4 oz.) can sliced black olives
    Chopped green onion (optional)
    Diced tomato (optional)


    Process all the dressing ingredients in a blender or food processor until smooth, scraping down sides often. Chill.

    Layer the lettuce and the next 6 salad ingredients in a 9x13 pan. Spoon the dressing mixture over the top. Cover and refrigerate for al least 1 hour. Before serving sprinkle with chopped green onions and tomatoes if desired.




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