2-3 Romaine hearts chopped fairly fine; 1 medium red onion cut in half and thin sliced; 1 can black beans rinsed and drained; 3-4 plum tomatoes seeded and diced; 1 can green chilies drained; 1 cup corn (frozen is fine for this); 1 cup mayo; 1 cup sour cream; 3/4 cup salsa (I prefer medium); 1 cup Mexican blend shredded cheese; 1/3 cup black olives slices; 1 avacados diced; Lemon juice (to keep the avacados fresh); s/p for the dressing to taste
This is a twist on the old classic 7 layer salad. I love this because of the Mexican flavor. It is just a fun salad and pretty. It is light and great at BBQ’s. This is my version which is fun with a whole new flavor.
1In a clear big bowl. Clear makes it just that much more visual to see all the layers. Add a layer of lettuce, 1/2 of the beans, 1/2 sliced onion, 1/2 corn mixed with green 1/2 the chilies, 1/2 tomatoes and and 1/3 avacado (drizzled with a little lemon to keep it from browning), and a little cheese, Repeat the same layer but omit the cheese. Make sure these are thin layers. Top with the dressing (sour cream, mayo, and salsa) and spread on top of the salad. Then top with cheese and olives. Before serving add the remaining avacado. Cover and all day and serve.
2I cover with one piece of plastic wrap pushed directly on top of the salad. Then I add another piece on top to seal it well.
Toronto chef Matty Matheson (Parts & Labour, The P&L Burger, Dog & Bear) opens up about how the industry lifestyle led to a heart attack at 29, and the focus it took to become one of Toronto's best chefs in the aftermath. Elevated is a series where chefs talk challenges faced, and challenges overcome.