What’s great about this salad is that it only involves opening a few cans and layering the veggies with shredded cheese. It’s simple, healthy, and looks pretty in a glass bowl to boot!

　　

Ingredients

serves 12

　　1 15-ounce can black beans, drained and rinsed

　　1 15-ounce can diced tomatoes with green chiles, drained

　　1 15-ounce can whole kernel corn, drained

　　1 8-ounce jar chopped, pickled jalapeños, drained

　　2 cups shredded Cheddar cheese

　　2 tablespoons chopped fresh cilantro (optional)

　　1 lime, cut in wedges

　　1 large bag corn chips (I like the scoop-type chips for this)

　　

Step 1

In a large bowl, combine the beans, tomatoes, corn, and jalapeños, and mix well.

　　

Step 2

Spread one-third of the bean mixture in the bottom of a large serving bowl. Sprinkle with one-half of the grated cheese. Top with half of the remaining bean mixture, and all but 1/4 cup of the remaining cheese. Finish with a final layer of the bean mixture and garnish with the reserved 1/4 cup cheese and the chopped cilantro. Serve with lime wedges and chips for scooping up the salad.

　　

From Beth

Step 3

This is a fun dish for children to help with.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.