Southwestern Seven Layer Salad with Corn Muffin Croutons

Lynnda Cloutier


This salad is a variation on a theme of the seven layer dip, only in a salad.Unknown source

pinch tips: How to Cut Cherry Tomatoes




3 corn muffins cut into 1 inch chunks
1/2 cup mayonnaise
1 tbsp. white wine vinegar
1/2 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
2 dashes tabasco sauce
6 to 8 cups romaine lettuce, 1 large head or 2 small heads, washed, torn into pieces and dried
1/2 cup black beans, rinsed and drained
1/2 cup frozen corn kernels
1/2 red bell pepper, cut into thin strips
1 cup cherry tomatoes, halved
1/2 medium red onion, thinly sliced

Directions Step-By-Step

Preheat oven to 400. Put muffin chunks on baking pan. Toast in oven til golden brown, turning once to prevent burning, about 5 to 10 minutes. Let cool. Do not prepare more than 2 hours ahead. In small bowl, whisk together mayonnaise, vinegar, and seasoning. Refrigerate until ready to use. Toss lettuce with dressing in large bowl. Put dressed lettuce on large serving platter or in individual plates. Top lettuce with each of the remaining ingredients, in order. Top with corn muffin croutons. Serve at once. Makes 6 to 8 servings.

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