Southwestern Layered Salad Recipe
Description:
This vibrant Southwestern Layered Salad is packed with bold flavors and colorful ingredients. It’s a perfect make-ahead dish for potlucks, BBQs, or weeknight meals. Layers of beans, corn, veggies, cheese, and a zesty dressing create a refreshing, crunchy, and satisfying salad with a Tex-Mex flair.
Ingredients:
Salad Layers:
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn, thawed (or use fresh cooked corn)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1 avocado, diced (add just before serving)
2 cups romaine lettuce, chopped
1/2 cup shredded cheddar cheese
1/2 cup crushed tortilla chips (optional for topping)
2 tablespoons chopped fresh cilantro
Dressing:
1/2 cup sour cream (or Greek yogurt for a healthier version)
1/4 cup mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Make the Dressing:
In a small bowl, whisk together sour cream, mayo, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Chill in the fridge.
Layer the Salad:
In a large clear bowl or trifle dish, begin layering ingredients in the following order:
Chopped romaine lettuce
Black beans
Corn
Bell pepper
Cherry tomatoes
Red onion
Shredded cheese
Spoon the dressing evenly over the top
Sprinkle with cilantro
Add diced avocado and tortilla chips just before serving for freshness and crunch
Chill & Serve:
Cover and chill for at least 1 hour to let the flavors meld.
Toss gently or serve layered for visual appeal.
Prep & Cooking Time:
Prep Time: 20 minutes
Chill Time (optional): 1 hour
Total Time: 1 hour 20 minutes (or 20 minutes if serving immediately)
Nutritional Info (per serving, assuming 6 servings):
Calories: ~320 kcal
Protein: 10g
Fat: 20g
Carbohydrates: 28g
Fiber: 7g
Sugars: 5g
Sodium: 450mg
(Values can vary based on ingredients and portion sizes)
Q&A:
Q: Can I make this salad ahead of time?
A: Yes! Assemble the salad up to 24 hours ahead without avocado and tortilla chips. Add those just before serving to prevent browning and sogginess.
Q: Can I make this vegetarian or vegan?
A: It’s already vegetarian. For a vegan version, use vegan sour cream, mayo, and cheese.
Q: What proteins can I add?
A: Grilled chicken, ground turkey, or even seasoned tofu would be great additions.
Q: Can I use another type of lettuce?
A: Yes. Romaine is crunchy and holds up well, but iceberg, mixed greens, or spinach can work too.
Q: What can I substitute for black beans?
A: Pinto beans, kidney beans, or even chic
kpeas make good substitutes.
Would you like a printable version or a visual guide for layering the salad?