Southwestern Layered Salad & Edible Flower Recipe Video
Summary
Ingredients
| Sour cream | 8 Ounce | |
| Cream cheese | 3 Ounce, softened | |
| Canned tomatoes | 1 Can (10 oz), drained (with green chilies) | |
| Ground cumin | 1 Teaspoon | |
| Romaine lettuce | 4 Cup (64 tbs), shredded | |
| Ripe firm tomatoes | 3 Large, chopped | |
| Black bean | 15 Ounce, drained and rinsed | |
| Corn | 15 Ounce, drained | |
| Red onion | 1 Large, chopped | |
| Pinto bean | 15 Ounce, drained and rinsed | |
| Red bell pepper | 2 Large, chopped | |
| Sharp cheddar cheese | 2 Tablespoon, shredded (for garnish) | |
| Green onion | 2 Tablespoon, chopped (for garnish) |
Nutrition Facts
Serving size
Calories 592 Calories from Fat 123
% Daily Value*
Total Fat 14 g21.7%
Saturated Fat 6.6 g33.2%
Trans Fat 0 g
Cholesterol 30.4 mg10.1%
Sodium 379.3 mg15.8%
Total Carbohydrates 96 g32%
Dietary Fiber 17.8 g71.2%
Sugars 9.3 g
Protein 24 g48.7%
Vitamin A 91.7% Vitamin C 110.3%
Calcium 21.6% Iron 33.4%
*Based on a 2000 Calorie diet
Directions
1. Combine sour cream, cream cheese, tomatoes with chiles and cumin in a blender; process until smooth. Chill.
2. Layer vegetables in order given among eight, one-pint Mason jars.
3. Spoon sour cream mixture over top; sprinkle with cheese and green onion.
4. Cover and chill for one hour.
SERVING
5. Serve the salad in the jars itself.
Chef
