Each year it seems like I enjoy summertime more than the year before. I am not a big "outdoorsy" person, unless I am poolside or reading a book in the hammock in the shade. However, I know that my kiddos love to be outside, which of course, forces me to be out there as well to keep an eye on them. This summer, I have really been loving my deck. When the humidity is low, the mosquitoes tend to stay farther away (though they are always nearby, since we live in the woods!). I have been taking advantage of the low-humidity evenings and eating dinner out on the deck. The kids love it and it keeps my eat-in kitchen a bit cleaner! Win-win! With this salad, I decided at the last minute to go all-out with the Mason jar picnic theme; very fun and very summery!
Southwestern Layered Salad
adapted from "Get-Togethers with Gooseberry Patch"
8-oz. container of sour cream
3 oz. cream cheese, softened
10-oz. can tomatoes with green chiles, drained
1 tsp. cumin
1/2 tsp. garlic powder
4 cups romaine lettuce, shredded (about 1 1/2 heads)
2-3 tomatoes, chopped
15-oz. can black beans, rinsed and drained
15-oz. can corn, drained (or 2 cups frozen corned, rinsed in a colander to thaw)
1 sweet red onion, chopped
15-oz. can pinto beans, rinsed and drained
2 red peppers, chopped
Garnish: cheddar cheese, green onions (shredded and thinly sliced, respectively!)
Combine sour cream, cream cheese, tomatoes with chiles, cumin, and garlic powder in a blender or food processor; process until smooth. Chill.
Layer vegetables in order given among 8 one-pint Mason canning jars. Spoon dressing over top; sprinkle with cheese and green onion. Cover and chill for an hour. Serve in the jars.
Pictured below is our picnic place setting, complete with sweet sun tea, apple-blueberry slushie (tomorrow's post--stay tuned!), fresh watermelon slices, and bananaberry muffins. Sweet summer lovin'.