7-Layer Dip Salad
with pinto beans / cheese
This dish is not just for snacking at parties anymore. Combine common ingredients from 7-Layer Dip into this flavorful, crisp salad. Crumble chips over top or use them for scooping up bites of salad.
Smarts: "7" is just a guideline. Feel free to add other vegetables or toppings that you like.
Ingredients
- Lettuce, romaine - 8 oz , chopped
- Green onions - 2 stalks , chopped, white and green parts combined
- Tomatoes, roma - 4 , diced
- Avocados - 1 , diced
- Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
- Olives, black and sliced (4 oz / 113g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Cumin - 1 tsp
- Chili powder - 1 tsp
- Cheese, shredded Mexican blend - 1 cup
- Sour cream - 1/2 cup (sub plain or Greek yogurt)
- Tortilla chips - 5 oz
- Vinegar, red wine - 2 Tbsp
- Paprika - 1/2 tsp
- Honey - 1/2 tsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 3 Tbsp
Prep
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Make vinaigrette - Whisk together vinegar, paprika, honey and mustard. Add olive oil, while whisking. (Can be done up to 5 days ahead)
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Lettuce / Green onions / Tomatoes - Prep as directed. Store separately. (Can be done 1 day ahead)
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Avocados - Dice avocados.
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Beans / Olives - Drain and rinse.
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Make
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Heat a skillet with cooking oil over medium heat. Add pinto beans and saute for 1 minute to heat through. Add cumin and chili powder and saute until spices are fragrant, ~1 minute more.
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Toss lettuce and tomatoes with half the vinaigrette.
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Assemble salads by arranging a bed of lettuce and tomatoes. Add beans, cheese, olives, avocados and then green onions (green and white parts).
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Top salads with a spoonful of sour cream. Use chips for scooping up salad toppings or crumble the chips over top. Add more vinaigrette at the table if you’d like. Enjoy!
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