7-Layer Dip Salad
with pinto beans / cheese

Name: 7-Layer Dip Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz Lettuce, romaine, chopped; 2 stalks Green onions, chopped, white and green parts combined; 4 Tomatoes, roma, diced; 1 Avocados, diced; 1 can Beans, pinto (14 oz / 397 g), drained and rinsed; 1 can Olives, black and sliced (4 oz / 113g), drained and rinsed; 1 Tbsp Oil, cooking; 1 tsp Cumin; 1 tsp Chili powder; 1 cup Cheese, shredded Mexican blend; 1/2 cup Sour cream (sub plain or Greek yogurt); 5 oz Tortilla chips; 2 Tbsp Vinegar, red wine; 1/2 tsp Paprika; 1/2 tsp Honey; 2 tsp Mustard, Dijon; 3 Tbsp Oil, olive

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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

Metric

Servings:

7-Layer Dip Salad:

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

Paprika Vinaigrette:

Vinegar, red wine - 2 Tbsp
Paprika - 1/2 tsp
Honey - 1/2 tsp
Mustard, Dijon - 2 tsp
Oil, olive - 3 Tbsp

Prep

Make vinaigrette - Whisk together vinegar, paprika, honey and mustard. Add olive oil, while whisking. (Can be done up to 5 days ahead)
Lettuce / Green onions / Tomatoes - Prep as directed. Store separately. (Can be done 1 day ahead)
Avocados - Dice avocados.
Beans / Olives - Drain and rinse.

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Make

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.
Toss lettuce and tomatoes with half the vinaigrette.
Assemble salads by arranging a bed of lettuce and tomatoes. Add beans, cheese, olives, avocados and then green onions (green and white parts).
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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