Southwest Sunset Layered Salad (Printer-Friendly)

Layered Southwest salad featuring colorful peppers, black beans, spicy cheese, and avocado with a tangy lime dressing.

# What You'll Need:

→ Vegetables

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

→ Legumes

08 - 1½ cups cooked black beans (or 1 can, rinsed and drained)

→ Cheese

09 - 1 cup shredded red chili pepper cheese (or sharp cheddar with chili powder)

→ Garnishes & Dressing

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

# Method:

01 - Whisk together lime juice, olive oil, ground cumin, salt, and pepper in a small bowl. Set aside.
02 - Dice, slice, halve, and shred vegetables as specified, keeping ingredients separate for layering.
03 - In a large clear glass bowl or trifle dish, layer black beans evenly as the base. Follow with yellow bell peppers, orange bell peppers, and corn in distinct bands. Add a layer of shredded cheese, then cherry tomatoes, finishing with shredded lettuce and avocado slices on top.
04 - Drizzle the prepared dressing evenly over the layered salad.
05 - Sprinkle chopped cilantro over the top as garnish and serve immediately, scooping through all layers with a large spoon.

# Expert Suggestions:

01 -
  • It's a showstopper that looks restaurant-worthy but takes just 35 minutes from start to table
  • Every bite delivers bold Southwest flavors with the satisfying crunch of fresh vegetables and creamy avocado
  • The layering trick means you can prep everything ahead and assemble right before serving, making it perfect for gatherings
  • It's naturally vegetarian and gluten-free, so it welcomes everyone to the table
02 -
  • Don't assemble this salad more than 30 minutes before serving, or the lettuce will begin to wilt and lose its crispness
  • The dressing is crucial—it's what unifies all these separate ingredients into one cohesive dish, so don't skimp on it or make it too thin
  • If you can't find red chili pepper cheese, don't stress. The substitution works, but add just a tiny pinch of chili powder to make sure you get that spicy depth
  • Always use a glass bowl. The point of this salad is the visual drama—a regular opaque bowl defeats half the purpose
03 -
  • Dice your vegetables the night before and store them separately in airtight containers. Assembly becomes a five-minute joy rather than a stressful task.
  • If fresh corn isn't in season, frozen corn that's been thawed is genuinely better than the canned stuff. I learned this by accident and never looked back.
  • Slice your avocado right before serving and arrange it on top just as people are about to eat. This prevents that sad, brown oxidation that ruins the visual appeal.
  • Make extra dressing. People always want more, and the leftover keeps for three days in the refrigerator for future salads or to drizzle over roasted vegetables.
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