I just made this for tonight's dinner and it is delicious. I think you could substitute Italian parsley for the cilantro if you don't like cilantro. I made extra dressing thinking there wouldn't be enough but there was (so I'll use the delicious extra dressing on a tossed salad - it's very good). I used fresh corn which made the salad really refreshing on a hot night. Ann/VA

Layered Mexican Salad

Dressing:

¼ cup mayonnaise

¼ cup sour cream

¼ cup jarred salsa (I used mild picante)

2 T chopped fresh cilantro

2 tsps fresh lime juice

Salad:

1 romaine heart, torn into bite sized pieces (about 4 cups)

½ small red onion, sliced thin

2 cups cherry tomatoes, halved (quartered if large)

1 cup fresh or frozen corn kernels

1 (16 oz) can black beans, drained and rinsed

2 ripe avocados, pitted, skinned and chopped

1-1/2 cups shredded sharp cheddar cheese (I used Mexican blend)

2 cups crushed tortilla chips

For the dressing: Whisk all ingredients in medium bowl.

For the salad: Place lettuce in large serving bowl. Spread half of dressing over lettuce, then layer with onion, tomatoes, corn, beans, avocados and cheese. Spread remaining dressing over salad. Sprinkle with tortilla chips. Serve. (Salad can be refrigerated for 1 day; reserve tortilla chips until just before serving). Serves 6-8.

Source: CookÂs Country August/September 2008