This southwest seven layer salad is always a hit, usually a requested tailgate treat. There’s never any left over. I think it was originally a Pampered Chef recipe that I adapted over the years to my preference.
The amount of times I’ve made this salad cannot be counted. It has been a hit for Christmas, Thanksgiving, birthday parties, but especially for football tailgate parties. I’m the biggest tailgate hostess. If it were up to me, I would make all the food for every tailgate. I think I just like to be patted on the back for a job well done. My favorite thing is tailoring the food for the weather, and making breakfast for a long tailgate day. This southwest salad is perfect for a 4pm or 7pm kickoff, light with a little bit of protein from the beans. For an added layer, grilled chicken or beef can be thrown in. To add some versatility, put out some tortillas, grilled chicken or ground beef, and make tacos out of the ingredients.
1 head of lettuce
1 can of black beans
1 pound of sharp cheddar cheese
1 red or orange bell pepper- you can use green peppers but I like the color and flavor of red or orange
1 can of drained corn
1 large tomato, chopped and seasoned with salt and pepper to taste
1 Bunch of scallions
1 jar salsa or 16 oz of homemade- your preference of flavor
1 8oz package sour cream
Shread the lettuce and grate the carrot. Mix it all up and place in a deep bowl. Wash and drain the black beans. Place on top of the lettuce. Drain and wash the corn. Spread on top of the black clean layer. Spread out e pound package of cheese. On top of this put the tomato layer. In a separate container mix the 16oz of salsa with the 8oz of sour cream. Chop the scallions and mix with the dressing mixture. You can either serve the dressing on the side (as my friends prefer) or pour it on top of the salad to marinate and mix. Either way, this salad is a big hit, and you won’t have to worry about transporting home any leftovers!