Mexican Salad
What’s great about this salad is that it only involves opening a few cans and layering the veggies with shredded cheese. It’s simple, healthy, and looks pretty in a glass bowl to boot!
Recipe information
Yield
serves 12
Ingredients
1 15-ounce can black beans, drained and rinsed
1 15-ounce can diced tomatoes with green chiles, drained
1 15-ounce can whole kernel corn, drained
1 8-ounce jar chopped, pickled jalapeños, drained
2 cups shredded Cheddar cheese
2 tablespoons chopped fresh cilantro (optional)
1 lime, cut in wedges
1 large bag corn chips (I like the scoop-type chips for this)
Preparation
Step 1
In a large bowl, combine the beans, tomatoes, corn, and jalapeños, and mix well.
Step 2
Spread one-third of the bean mixture in the bottom of a large serving bowl. Sprinkle with one-half of the grated cheese. Top with half of the remaining bean mixture, and all but 1/4 cup of the remaining cheese. Finish with a final layer of the bean mixture and garnish with the reserved 1/4 cup cheese and the chopped cilantro. Serve with lime wedges and chips for scooping up the salad.
From Beth
Step 3
This is a fun dish for children to help with.
Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.
Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
