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Southwestern Layered Salad in glass footed bowl with salad dressing in glass jar.
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4.89 from 9 votes

Layered Southwestern Salad Recipe

Layered Southwestern Salad is a fun, updated twist on the traditional layered salad! Crispy lettuce, creamy avocado, crunchy tortilla chips, black beans, corn, juicy tomatoes, and an easy three-ingredient buttermilk dressing provide a delightful combination of textures in every bite!
Prep Time20 minutes
Total Time20 minutes
Course: Main Course / Dinner Salads
Cuisine: Southwestern / Mexican
Diet: Low Calorie, Low Fat
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Salad

  • 1 can (15-ounce) black beans drained and rinsed
  • 1 cup salsa divided
  • 4 cups chopped Romaine lettuce loosely packed
  • 2 cups corn kernels fresh or frozen (thawed if frozen)
  • 1/2 cup diced red onion
  • 1 cup halved cherry or grape tomatoes (heaping)
  • 1 sweet bell pepper yellow, orange or red bell pepper, diced
  • 1 cup shredded Cheddar cheese or shredded Mexican blend cheese
  • 1 avocado pitted and diced
  • 1 cup crumbled tortilla chips
  • 1 cup buttermilk
  • 1/2 cup mayonnaise

Instructions

  • In a small bowl, stir together black beans and 1/2 cup salsa. Spread across the bottom of a large serving bowl.
  • Layer remaining salad ingredients as follows: Lettuce, corn, red onion, tomatoes, bell pepper, cheese, avocado and tortilla chips.
  • Whisk together buttermilk, mayonnaise, and the remaining salsa. Serve dressing with salad.
  • Top with more diced avocado. Serve immediately.

Notes

SUBSTITUTIONS:
  • Can also use iceberg lettuce.
  • Use yellow, orange, or red bell pepper.
  • Can also use shredded Mexican blend cheese.
TIPS:
  • 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.
MAKE AHEAD:
  • This Southwestern Layered Salad can be assembled to the point of adding the chips and avocado. Leave the chips and avocado off the salad and add just before serving.
  • The buttermilk dressing can be made 2-3 days ahead of time.

Nutrition

Serving: 1 | Calories: 664kcal | Carbohydrates: 50g | Protein: 16g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 1125mg | Potassium: 978mg | Fiber: 10g | Sugar: 13g | Vitamin A: 6159IU | Vitamin C: 54mg | Calcium: 354mg | Iron: 2mg