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.
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.
What to serve with salad
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
- 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
- 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.