Layered Southwestern Salad Recipe

Why This Recipe is a Keeper!

A layered salad with iceberg lettuce, eggs, bacon, peas, and cheese is a retro classic that has stood the test of time. Its nostalgic charm harkens back to classic American diners and potluck gatherings. This Southwestern-inspired twist on the classic layered salad will elevate your potluck salad game!

A layer of black beans combined with your favorite salsa is the flavorful foundation for this stacked salad. Then, crispy Romaine lettuce, corn, onions, tomatoes, sweet bell pepper, creamy avocado, and crunchy tortilla chips complete the layers for a visually stunning addition to your get-together.

The salsa serves two purposes: to flavor the black beans and as a component in the tangy three-ingredient buttermilk-based salad dressing.

This Layered Southwestern Salad recipe is:

• Visually eye-catching!
• Easy! If you can chop a few vegetables, you can make this Southwestern Layered Salad.
• Make-ahead! Leave the tortilla chips and avocado off and add it just before serving.
• Versatile! This is a vegetarian version but can be even more hearty with chicken, beef taco meat, or bacon.
• Overall, very healthy!

How to Make a Layered Southwestern Salad:

Recipe Ingredients:

Here’s everything you’ll need to make this Layered Southwestern Salad recipe, along with instructions for preparing the ingredients. The exact quantities are on the recipe card below.

Ingredient Notes and Substitutions:

• Black Beans: I like to use black beans because of their creamy texture, but pinto beans are a great substitute. Drain and rinse the beans, then drain again as the liquid beans are canned in (unless low-sodium or no-salt-added) can be pretty salty.
• Salsa: Use your favorite salsa in this layered salad recipe. Half of the salsa flavors the black beans, and half is used in the buttermilk dressing.
• Corn: I used frozen corn kernels, but fresh corn in the summertime is a delicious option. If using frozen corn, thaw under hot running tap water, then drain well and pat dry so you don’t have a soggy layered salad.
• Romaine Lettuce: I prefer romaine lettuce here, but you can also use iceberg.
• Sweet Bell Pepper: Use yellow, orange, or red bell pepper.
• Cheddar Cheese: Can also use shredded Mexican blend cheese.
• Buttermilk: Use full-fat buttermilk for the creamiest salad dressing.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• In a small bowl, stir together black beans and 1/2 cup salsa.

• Spread across the bottom of a large serving bowl.
• Layer the remaining salad ingredients as follows:
  • Lettuce
  • Corn
  • Red onion
  • Tomatoes
  • Bell pepper
  • Cheese
  • Avocado
  • Tortilla chips

• Whisk together buttermilk, mayonnaise, and the remaining salsa.
• Serve with salad.

Chef Tips and Tricks:

• Use a glass container to show off all the layers. If you don’t have a tall glass container, a glass 13 x 9-inch pan will also work.
• This Southwestern Layered Salad can also be layered into Mason jars or other containers (tall or shallow) for a quick grab-and-go lunch. Add the chips and avocado on your way out the door or just before you plan to eat. The avocado may discolor a bit, but it’s still safe to eat.

Frequently Asked Questions:

Storage:

• Keep refrigerated if making ahead of time. Refrigerate any leftovers.

Serve with:

• Southwestern Chicken Skillet
• Chipotle Chicken Flatbread Pizzas
• Mexican Chicken Tortilla Casserole
• Beef Short Ribs Barbacoa

More great Southwestern-inspired salad recipes you’ll love!

• Southwestern Salad
• Southwestern Orzo Pasta Salad with Cilantro Lime Dressing
• Chicken BLT Salad with Spicy Avocado Ranch Dressing

Get all my side salad recipes at Side Salads – From A Chef’s Kitchen.

Inspired by a recipe from The Wimpy Vegetarian.