Summary: I adore the look of layered salads but they are quite big salads. So I was excited to make a layered salad when a big family occasion came around. This was quite a hit too! I used mild, pre made salsa but if I made it again, I’d go with hot. Black beans used to be hard to come by in Australia but Ol El Paso make them now. You’ll find them in the Mexican isle at the supermarket, not with the other beans. I think this will be my go to salad for feed the hungry hordes……
Ingredients
- 100g spinach, washed & dried
- 4 large tomatoes, chopped
- 1 cup salsa
- 2 x 400g tins black beans, drained & rinsed
- 4 cups frozen corn, defrosted
- 3 ripe avocados
- 1 lemon, juiced
- 1 bunch spring onions, chopped
- 500ml sour cream, lite ok
- 3 tblsp ranch dressing mix
- 1 cup grated cheese
Instructions
- Start by mixing the ranch dressing mix into the sour cream. Put this back in the fridge so that the spices can rehydrate.
- Add the spinach to a large, clear salad bowl. Mix together the tomatoes and salsa and layer on top of the spinach. Add the beans and smooth out flat. Top the beans with the defrosted corn.
- Use a fork to mash the avocado, lemon juice and chopped spring onions. Feel free to add a salt and pepper to taste. Smooth this onto to the corn layer.
- Grab the ranch sour cream from the fridge and pour over the avocado layer. Top with grated cheese and serve.
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