SALAD/ SEVEN LAYER MEXICAN SALAD

                  BY JOAN RICKETTS LOCKE

Ingredients:

Seven Layer Mexican Salad
Great as a side salad, makes a great dinner!

Salad:

One head of lettuce, chopped

One to two tomatoes, diced

Two avocados, peeled and mashed

  (Mix One tbsp. lemon juice with

  avocado to keep from turning brown)

One 16 oz. canned white corn, drained

One 16 oz. canned black beans, drained

1/2 cup chopped red onions

Dressing:

One cup sour cream

One cup miracle whip salad dressing

1/2 tsp. cumin

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. onion powder

shake of salt and pepper to taste

Two cups Monterrey Jack/Colby shredded

 cheese

One cup crushed Lime Tortilla Chips

In a large glass salad bowl (glass trifle bowl works well),

begin layering:  lettuce, spread avocado, black beans,

tomatoes, white corn, red onion

After mixing dressing ingredients, spread on top

of salad layers.  Top with cheese, then add the

crushed tortilla chips.

Refrigerate for 30 minutes.

Joan says: " Some folks in the family can't eat onions, so I add a layer of unpeeled, thinly sliced cucumbers.  Onions can be served on the side.  I also serve additional crushed tortilla chips on the side.  Another option is chopped green or red peppers."

Enjoy!!