Southwest Layered Salad

Today I am sharing a southwest salad recipe so hearty that it can be an entire meal. There’s crunchy romaine lettuce for the base, then it’s layered with eggs, veggies, and topped with a tasty cilantro dressing.

Crisp vegetables and creamy dressing.

How to make Southwest Layered Salad

Start by chopping the romaine lettuce into pieces. I used a large head of romaine, but you might need more. Place the lettuce in the bowl, then add sliced eggs and cherry tomatoes on top. Mix the corn, beans, and onion together, and spread on top of the tomatoes. Dice the avocados and scatter over the corn.

Make the dressing.

Wash the cilantro, and place it in a blender or food processor. (I use the stems and all.) Add the mayo, salsa, and spices. Blend till smooth. Pour the dressing over the salad, or you can serve it on the side. This dressing has a strong cilantro flavor, which I absolutely love! But if you don’t enjoy cilantro, you might want to cut back on the amount, or even leave it out.

Flavorful cilantro dressing!

What to serve with salad

I like to serve this with a juicy Balsamic Chicken drumstick, or some tasty Grilled Chicken. But, it is really hearty enough to be a complete meal.

It is great for a potluck or branding meal side dish. Since the dressing is already on, it is easier to scoop onto plates.

I always receive many compliments on this southwest layered salad! It is a favorite with nearly everyone.

Southwest Layered Salad

Hearty southwest layered salad, full of crunchy romaine, protein-packed beans and eggs, and topped with creamy cilantro dressing.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine American

Servings 16 cups

Calories 224 kcal

Ingredients

  

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• 8 cups romaine lettuce, chopped
• 8 eggs, sliced
• 2 cups cherry tomatoes
• 1 can whole kernel corn, drained
• 1 can black beans, drained and rinsed
• 1/2 cup onion, diced
• 2 avocados, diced
• 3 Tablespoons lime juice, divided
• 1 cup mayo
• 2/3 cup salsa
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 bunch cilantro, chopped about 1 1/2 cups

Instructions

 

• Place chopped lettuce in a large bowl. Layer eggs, then tomatoes on top of lettuce.
• Mix the corn, beans, and onion together. Spread over tomatoes.
• Toss the avocados and 1 Tablespoon lime juice, then place avocados over the corn mixture.
• Put mayo, salsa, cilantro, remaining lime juice, cumin, and chili powder in a blender. Blend till smooth. Pour over salad, or serve on the side.

Notes

This makes a lot of dressing. I recommend using about 3/4 of the dressing, then see if you need more. Or serve it on the side, so each person can dress their salad to taste.

You can use less cilantro if you want to. It will still be delicious! 

Cherry tomatoes should be cut in half if they are very large. If they are small, I leave them whole.

Nutrition

Serving: 1gCalories: 224kcalCarbohydrates: 12gProtein: 6gFat: 17gSaturated Fat: 3gCholesterol: 99mgSodium: 333mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 2418IUVitamin C: 10mgCalcium: 40mgIron: 1mg

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