This layered summer salad is delicious and can be made a day ahead. It makes a perfect no-cook summer meal!
Southwestern Layered Salad Recipe
1 head of lettuce (iceberg, romaine or your favorite), chopped
1 can of black beans, rinsed and drained
2 cups frozen corn, thawed
1 bell pepper (yellow, red or green), chopped
1/4 to 1/2 cup red onion, finely chopped
1 large tomato, chopped
1/4 cup cilantro, chopped
1 1/2 cups grated cheddar cheese
1/2 cup crushed tortilla chips
Southwestern Salad Dressing
1/2 cup sour cream
1/2 cup ranch salad dressing
1/4 cup your favorite salsa
Mix together sour cream, ranch salad dressing and salsa. Set aside.
In a trifle bowl layer lettuce, black beans, onions, corn, tomatoes, cilantro, bell pepper, salad dressing, cheese and chips. Garnish with cilantro and tomatoes. If making the day ahead, leave tortilla chips out and add in before serving.
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