Seven Layer Salad with Creamy Salsa Vinaigrette

• Produce

  • 1 Avocado
  • 1 Bell pepper, orange
  • 1 can Black beans
  • 3 cups Cherry tomatoes
  • 2 tbsp Cilantro, fresh leaves
  • 1 tbsp Cilantro, fresh
  • 3/4 cup Corn
  • 1 heaping tbsp Green onions
  • 1 Red onion, medium
  • 1 heads Romaine lettuce

• Canned Goods

  • 1/2 cup Greek yogurt or coconut milk

• Condiments

  • 1/2 cup Green olives
  • 1/2 cup Your favorite mild or medium salsa

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Olive oil

• Other

  • 2 tablespoons mayonnaise or Earth Balance vegannaise

Found on soupaddict.com

Description

Ingredients

• 1/2 cup Greek yogurt or coconut milk
• 1/2 cup your favorite mild or medium Salsa
• 2 tablespoons mayonnaise or Earth Balance vegannaise
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 heaping tablespoon chopped green onions
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1 to 2 heads romaine lettuce, roughly chopped
• 1 can black beans, drained and rinsed
• 1 medium red onion, sliced or chopped, your choice
• 1/2 cup green olives, sliced
• 3/4 cup corn kernels (thawed from frozen or fresh from the cob - no need to cook)
• 1 avocado, pit removed, peeled and chopped
• 1 orange bell pepper, chopped
• 3 cups cherry tomatoes, halved or quartered (about 2 cups after slicing)
• 1 tablespoon fresh cilantro, dill, and/or basil, chopped

Directions

• Add all ingredients to a blender and puree until smooth. Taste, and add more salt as needed. Set aside (refrigerate if making ahead).
• General note: if your bowl is wide, ring your ingredients against the glass and fill the center with romaine lettuce as you build the layers. This creates a nice balance of greens to veggies when you spoon down into the bowl.
• In a medium glass salad bowl (about 90 ounces), spread a thin layer of romaine lettuce. Spoon black beans over the lettuce. Add red onions over the black beans, followed by a layer of olives, then corn, avocados, bell peppers, and top with cherry tomatoes.
• Sprinkle herbs over the cherry tomatoes.
• If youre not using romaine lettuce to fill the center of the bowl, serve lettuce in a separate bowl tossed lightly with extra virgin olive oil.
• Serve the creamy salsa vinaigrette dressing on the side.