Overnight Easter Salad
8 cups coarsely shredded or torn Romaine lettuce
8 large eggs, hard cooked and sliced when cool
2 pints cherry tomatoes, reserve 8 whole for garnish and quarter the rest
2 cans (11 ounces each) kernel corn, drained
1 can (16 ounces) black beans, rinsed and drained
1/2 cup thinly sliced green onions
2 ripe avocados peeled, cut in 1/2 inch chunks tossed with 1 tablespoon lime juice
DRESSING
1 1/2 cups reduced-fat mayonnaise
2/3 cup bottled chunky salsa
2 tablespoons freshly squeezed lime juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 1/4 cups cilantro leaves, finely chopped
Garnish: pitted ripe olives, reserved cherry tomatoes and shredded Cheddar cheese
Lightly pack lettuce in bottom of a transparent 6 quart serving bowl or 2 (2/12 to 3 quart) bowls. Stand a row of egg slices around side of bowl. Lay remaining egg sliced evenly over lettuce, top with a layer of cherry tomatoes. Ina medium sized bowl, stir corn, black beans and scallions to mix. Spoon over tomatoes. Top with avocado chunks. Put dressing in same bowl, no need to wash, and stir until well blended. Spread evenly over avocado layer to edge of bowl to seal. Cover bowl tightly with plastic wrap and refrigerate overnight or up to 2 days. To serve garnish with olives, tomatoes and cheese.
Serves 8