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1 (10-ounce) can Rotel Mexican Festival Diced Tomatoes, drained 1 (8-ounce) container sour cream 1 (3-ounce) package cream cheese, softened 1 teaspoon ground cumin 1 garlic clove, pressed 4 cups shredded romaine lettuce 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can whole kernel corn, drained 1 avocado, peeled and chopped 1 (4-ounce) jar diced pimiento, drained 1 cup shredded sharp Cheddar cheese, shredded 2 (4-ounce) cans sliced ripe olives, drained Chopped green onions, optional Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides; chill. Layer lettuce and next 6 ingredients in a 3-quart bowl; spoon tomato mixture evenly over top. Sprinkle with green onions, if desired. Cover and chill 1 hour. Yield: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |