seven layer salad recipes
Filed Under: diet,mexican,salad,vegetarian,american  

- 1 jicama (1 1/4 to 1 1/2 lbs)
- 3 tablespoons lite olive oil
- 2 tablespoons fresh lime juice
- 1/2 cup red onions
- 1/4 teaspoon salt
- 1/2 teaspoon grated lime rind
- green leaf lettuce (enough to dress the edges of the bowl)
- 1 clove garlic
- 1/4 teaspoon dried chilies
- 1 small cucumber

- 1 tablespoon fresh minced cilantro
- 1 tablespoon minced fresh jalapenos
- pepper
- 1/2 cup diced sweet onions
- 1 lime, juice of
- 1/2 cup diced fresh mild green chilies
- 1 cup diced tomatoes
- salt

- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 tomato
- 1 (15 ounce) can black beans
- 1/8 cup red onions
- salt
- 1 (10 ounce) can corn
- pepper
- 1/4 cup fresh cilantro

- 1 teaspoon crushed red pepper flakes
- 1 (8 3/4 ounce) can whole kernel corn
- 4 teaspoons white wine vinegar
- 1/2 cup green bell peppers
- 1 (16 ounce) can stewed tomatoes
- 1 cucumber, seeded and chopped (not peeled)
- 1/2 teaspoon cumin
- salt and pepper
- 1/2 cup red bell peppers
- 1/4-1/2 cup chopped fresh cilantro
- 1 clove garlic

- 1 ripe avocado, diced (but on the firm side)
- fresh ground black pepper (to taste)
- 1/4 cup frozen sweet corn
- 1/4 cup minced fresh cilantro (coriander)
- salt (to taste)
- 1-2 fresh jalapeno or other hot peppers
- 1 tablespoon granulated sugar
- 3 tablespoons extra virgin olive oil
- 1-2 clove garlic
- 1/2 cup chopped red onions or scallions
- 1 lime (juiced)
- 1/2 red bell pepper
- 1 (15 1/2 ounce) can black beans

- 14 ounces black beans
- 1 medium lime, juice of
- 1 dash salt and pepper
- 1/2 red onion
- 2 cups frozen corn kernels
- 1 small red bell pepper
- 1 1/2 teaspoons ground cumin
- 1 small green bell pepper