Name: Layered Salad with Tomatoes, Corn, and Avocados
Total time: 20 min
Yield: Serves 6 to 8
Ingredients: 1/4 cup mayonnaise; 1/4 cup sour cream; 1/4 cup prepared salsa; 2 tablespoons chopped fresh cilantro leaves; 2 teaspoons lime juice; 1 heart romaine lettuce, torn into bite-sized pieces (about 4 cups); 1/2 small red onion, sliced thin; 2 cups cherry tomatoes, halved (quartered if large); 1 cup fresh or thawed frozen corn; 1 (16-ounce) can black beans, drained and rinsed; 2 ripe avocados, pitted, skinned, and chopped; 1 1/2 cups shredded sharp cheddar cheese; 2 cups tortilla chips, crushed

Why This Recipe Works

We quickly discovered that a layered salad is only as good as the ingredients you put into it. We liked crisp, cool romaine for our salad base. For a summer hit, we decided that fresh cherry tomatoes were a must, as were ripe avocados. Canned black beans added a little heft to the mix.

Before You Begin

You will need a large (at least 2½-quart) serving bowl for this recipe. If using frozen corn, make sure to thaw and rinse it first.

Instructions

For the dressing: Whisk all ingredients together 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.)