Tex-Mex Layered Salad
8 cups shredded iceberg lettuce
3-1/2 cups cherry tomatoes, cut in half
2 cans (Mexican corn, drained
1 can ranch style beans, rinsed and drained
1/2 cup thinly sliced green onions
2 medium ripe avocados, peeled and cubed
1 tbsp lime juice
1-1/2 cups mayonnaise
1 cup chunky salsa
2 tbsp lime juice
1/2 tsp ground cumin
1/2 tsp chili powder
1-1/4 cups chopped fresh cilantro
Sliced black olives and shredded mexican cheese, optional
Place lettuce in a large salad bowl.
Top with tomatoes.
Combine the corn, beans and onions; spoon over tomatoes.
Toss avocados with lime juice, cumin and chili powder.
Stir in cilantro.
Spoon over salad, spreading to sides of bowl. Garnish with olives, and cheese if desired.