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