Low Fat Southwestern Layered Salad
Brighten up your mealtime with this vibrant and healthy Low Fat Southwestern Layered Salad that’s a feast for both the eyes and the palate! Packed with crisp romaine lettuce, protein-rich black beans, sweet cherry tomatoes, juicy corn, crunchy red bell peppers, and creamy avocado, this salad layers a stunning medley of fresh, bold flavors. Topped with reduced-fat cheddar cheese, green onions, and zesty cilantro, it’s finished with a tangy homemade Greek yogurt salsa dressing infused with cumin, chili powder, and lime juice. Perfect for a quick 20-minute prep, this no-cook recipe serves as a colorful centerpiece for potlucks, picnics, or weeknight dinners. Low in fat yet big on Southwestern zest, it’s a nutritious and crowd-pleasing dish that’s as wholesome as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 1 cup Black beans (canned, rinsed, and drained)
- 1.5 cups Cherry tomatoes (halved)
- 1 cup Frozen corn (thawed)
- 1 large Red bell pepper (diced)
- 1 large Avocado (diced)
- 0.5 cup Shredded reduced-fat cheddar cheese
- 2 stalks Green onions (sliced)
- 0.25 cup Cilantro leaves (chopped)
- 0.5 cup Greek yogurt (plain, non-fat)
- 0.5 cup Salsa (mild or medium, based on preference)
- 1 tablespoon Fresh lime juice
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and chop the romaine lettuce into bite-sized pieces. Spread it evenly across the bottom of a large clear bowl or trifle dish for a visual layered effect.
Rinse and drain the canned black beans, then sprinkle them over the lettuce layer.
Add the halved cherry tomatoes on top of the black beans layer, spreading them evenly.
Scatter the thawed corn kernels as the next layer, followed by the diced red bell pepper.
Carefully layer the diced avocado on top of the bell peppers. This adds creaminess and a vibrant color to the salad.
Sprinkle the shredded reduced-fat cheddar cheese evenly across the avocado layer.
Top the salad with sliced green onions and chopped cilantro leaves for a burst of freshness and flavor.
In a small bowl, prepare the dressing by whisking together the Greek yogurt, salsa, fresh lime juice, ground cumin, chili powder, salt, and black pepper until smooth.
Drizzle the prepared dressing over the layered salad or serve it on the side for guests to add as desired.
Serve the salad immediately or cover and refrigerate for up to 2 hours before serving to let the flavors meld.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 142.2 g | 52% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 41.3 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 887 mg | 68% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4441 mg | 94% | |
*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.
