Tex Mex 7 Layer Salad - cooking recipe

Ingredients

3 cups lettuce, washed rough chopped
14 ounces black beans, rinsed and well drained
Corn Layer
14 ounces corn, defrosted if frozen if canned rinsed and well drained
2 roasted red peppers, diced
smoked paprika
Avocado layer
2 avocados, cubed
1/3 cup green chili salsa (store bought or Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell! )
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro
Tomato layer
1 cup grape tomatoes, cut in half or 1 cup cherry tomatoes
black pepper
1 tablespoon fresh cilantro, chopped
Dressing
1/4 cup sliced scallion
1/3 cup green chili salsa
1/2 cup sour cream
1/2 cup mayonnaise, Smart Balance
Topping
1 cup shredded cheese, TeX MeX blend is a good choice
2 ounces sliced ripe olives, rinsed and drained

Preparation

Place lettuce in a trifle dish.
Top with beans.
Mix corn layer ingredients together and place on top of beans.
Mix avocado ingredients together and place on top of corn layer.
Place tomato halve cut side up on the avocado layer; sprinkle with pepper and cilantro to taste.
Mix dressing ingredients together and carefully spread on tomatoes.
Top with cheese and garnish with olives and additional cilantro.