Mexican Seven-Layered Salad

Scott and I love to have salads for dinner in warm weather. Really, who wants to crank on the oven and eat something rich and heavy when it's warm out? Found this recipe in a magazine and bought everything this morning from the farmer's market, including corn that I cut off the cobb and par-boiled. While I don't think anyone in Mexico would recognize this as a Mexican salad, it was nice and fresh and very satisfying. Since it was just the two of us I didn't bother with the layering...just used bowls. Since I don't cook much with chipotle and would have no use for the leftover chiles, I am tempted to try it next time with chili powder and cayenne.

Dressing:

1/2 C. Mayonnaise

1/2 C. Sour cream

1 Tbsp. Lime Juice

2 tsp. Mashed Chipotle Chile in adobo sauce

1 tsp. Grated lime peel

Salad:

6 C. Torn Romaine Lettuce, Divided

1 C. Corn, cooked

1 C. Diced Tomatoes

1 Avocado, diced

1 C. Diced Orange Bell Pepper

1 C. Black Beans, drained and rinsed

1 C. Diced Red Onion

1 C. Diced Pepper Jack Cheese

1 C. Coarsely Crushed Tortilla Chips

Whisk all dressing ingredients in small bowl. Let stand at room temperature 10 minutes.

In deep 10-cup clear glass bowl or baking dish, layer half of the lettuce. Top with corn, tomato, avocado, bell pepper, beans, remaining lettuce, onion and cheese, spreading each to sides so layers will show. Spread dressing over top, covering chieese completely.

Serve immediately or cover and refrigerate up to 2 hours. Sprinkle with chips just before serving.