Layered Southwestern Salad
Get ready to wow your taste buds with this vibrant and flavorful Layered Southwestern Salad! Perfect for parties, potlucks, or a refreshing weeknight dinner, this no-cook recipe features colorful layers of romaine lettuce, black beans, juicy cherry tomatoes, sweet corn, and creamy avocado, all topped with shredded cheddar cheese and a drizzle of zesty homemade taco-spiced dressing. Crushed tortilla chips add the perfect crunch, while fresh cilantro and green onions elevate the flavors with a bright, herbaceous finish. Assembled in a stunning glass bowl, this salad is as beautiful as it is delicious, making it the ultimate crowd-pleaser. Simple to make in just 20 minutes and packed with protein and fresh veggies, this Southwestern-inspired salad is a wholesome, eye-catching centerpiece for any table.
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Recipe Information
Ingredients
- 6 cups Chopped romaine lettuce
- 1 can (15 oz) Black beans (rinsed and drained)
- 1 cup Fresh corn kernels (or canned, drained)
- 1 cup Cherry tomatoes (halved)
- 1 medium Red bell pepper (diced)
- 1 cup Shredded cheddar cheese
- 1 large Avocado (diced)
- 3 stalks Green onions (sliced)
- 0.25 cup Cilantro (chopped)
- 0.5 cup Sour cream
- 0.25 cup Mayonnaise
- 2 tablespoons Fresh lime juice
- 1 tablespoon Taco seasoning mix
- 1 cup Tortilla chips (crushed)
Instructions
In a small mixing bowl, whisk together sour cream, mayonnaise, lime juice, and taco seasoning to make the dressing. Set aside.
Using a large glass bowl or trifle dish, create the salad by layering the ingredients. Start with a base layer of chopped romaine lettuce, spreading it evenly across the bottom.
Add the black beans as the second layer, followed by the fresh corn kernels.
Next, layer the halved cherry tomatoes, then the diced red bell pepper to add pops of color and flavor.
Sprinkle the shredded cheddar cheese evenly over the vegetables as the next layer.
Add the diced avocado as the sixth layer, followed by a sprinkle of sliced green onions.
Top the salad with chopped cilantro for a fresh herbaceous touch.
Drizzle the prepared dressing evenly over the top of the salad.
Finish the salad with a layer of crushed tortilla chips for added crunch and texture.
Serve the salad immediately, or refrigerate for up to 2 hours before serving. Mix just before serving to combine all the flavors.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 228.4 g | 83% | |
| Dietary Fiber | 64.0 g | 229% | |
| Total Sugars | 38.8 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1295 mg | 100% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4025 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
