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: Cook’s Country August/September 2008