This colorful salad gets its inspiration from the special flavors of the Southwest, such as beans, corn, and cilantro. Make it ahead and bring it to your next potluck party.
Ingredients
- 3 cups chopped lettuce
- 15 ounce can red kidney beans, rinsed and drained
- 15 ounce can black beans, rinsed and drained
- 8 ounces sliced fresh mushrooms
- 12 ounce can corn, drained
- ¼ cup chopped red onion
- 1 cup nonfat sour cream
- ¼ cup snipped fresh cilantro or parsley
- 2 tablespoons white wine vinegar
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup shredded cheddar cheese
Method
Place lettuce in the bottom of a large, shallow clear glass bowl or baking dish. Add the following layers in the order listed: beans, mushrooms, corn, and onion. Set aside.
In a small bowl, stir together sour cream, cilantro, vinegar, salt and pepper. Spread evenly over top of salad. Sprinkle with cheese. Cover and chill for at least 1 hour.
Note: Nonfat sour cream can vary in flavor and texture among the different brands available. For this recipe, choose one that has a soft texture so it will spread easily.
