Layered Mexican Salad

 

1 1/2

cups shredded iceberg lettuce

1/3

cup chopped green bell pepper

2

cups black bean salsa

3/4

cup Green Giant® Niblets® whole kernel corn

1

medium avocado, sliced

3/4

teaspoon grated lime peel

3

tablespoons lime juice

2

tablespoons chopped fresh cilantro

1/4

teaspoon salt

1

clove garlic, crushed

3/4

cup olive or vegetable oil

• 1 In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
• 2 In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.