Southwest Sunset Layered Salad (Print)

A visually stunning layered salad with colorful peppers, black beans, and bold Southwest spices.

# Ingredients:

→ Vegetables

01 - 1 cup yellow bell pepper, diced
02 - 1 cup orange bell pepper, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 cup romaine lettuce, shredded
05 - 1 small red onion, finely sliced
06 - 1 avocado, sliced
07 - ½ cup corn kernels, drained

→ Legumes

08 - 1½ cups cooked black beans, rinsed and drained

→ Cheese

09 - 1 cup red chili pepper cheese, shredded

→ Garnishes & Dressing

10 - ¼ cup fresh cilantro, chopped
11 - 2 tablespoons lime juice
12 - 2 tablespoons olive oil
13 - ½ teaspoon ground cumin
14 - Salt and pepper, to taste

# Directions:

01 - Whisk together lime juice, olive oil, ground cumin, salt, and pepper in a small bowl until combined.
02 - Dice and slice all vegetables as specified, keeping each ingredient separate for layering.
03 - In a large glass serving bowl, evenly spread black beans as the base, then layer yellow bell peppers, orange bell peppers, and corn to create distinct bands of color.
04 - Top the layered vegetables with shredded red chili cheese, arrange halved cherry tomatoes, then finish with shredded romaine lettuce and avocado slices.
05 - Drizzle the prepared dressing evenly over the assembled ingredients and sprinkle chopped cilantro on top.
06 - Serve immediately, using a large spoon to scoop through all layers for each portion.

# Expert Tips:

01 -
  • It's visually stunning enough to make guests gasp when you bring it to the table, turning a simple salad into a centerpiece conversation starter
  • The layered presentation means every spoonful gets a perfect mix of all the flavors and textures, no sad bites of just lettuce
  • It's naturally vegetarian, gluten-free, and comes together in under an hour, making it perfect for when you want to impress without spending all day cooking
02 -
  • The layers will blend slightly as it sits, which is actually fine and beautiful. The key to keeping them distinct for photos is to serve it within an hour of assembling.
  • If you add the dressing too early, the lettuce will wilt and the avocado will oxidize. Dress it just before serving, or bring the dressing on the side and let people drizzle it as they plate.
03 -
  • Glass bowls matter more than you'd think—clear sides let the beauty be the first thing people taste with their eyes, and that shapes the whole experience
  • If you're making this ahead, assemble the bottom three layers (beans, peppers, corn) an hour or two early, then add cheese, tomatoes, lettuce, and avocado just before serving
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