Southwestern Layered Salad
Southwestern Layered Salad is a hearty, filling and satisfying Tex-Mex salad that's perfect for company or feeding a crowd. This one's packed with protein and fresh vegetables and can be made hours in advance of when you need it. Excellent choice for potlucks, backyard barbecues or Family Reunions. If your palate enjoys Southwestern and Tex-Mex flavors, this salad recipe is outstanding. Gluten free.
Equipment
- 1 large salad bowl or trifle dish
- 1 sharp knife to cut vegetables
- 1 cutting board
- 1 small bowl
- 1 whisk or wooden spoon
- 1 plate
- 1 microwave oven or skillet, if cooking bacon on top of stove
- measuring cups
- 1 colander
Ingredients
- 6 oz. pkg. salad greens or spring mix (any combination will work)
- 16 oz. can dark red kidney beans rinsed and drained
- 16 oz. can black beans rinsed and drained
- 15 oz. can shoepeg corn drained
- 1 large red bell pepper or green bell pepper
- 1 large orange bell pepper or yellow bell pepper
- 1 cucumber washed, quartered and sliced
- 2 large tomatoes chopped
- 1/4 cup red onion finely diced
- 4 oz. can ripe olives drained
- 4 oz. can diced green chiles drained
- 1 to 2 cups Spicy Ranch Dressing (see notes below)
- 1 1/2 cups sharp Cheddar cheese shredded
- 4 slices thick bacon crisp cooked and crumbled
- 1 or 2 avocados sliced
- 1/4 cup lemon juice to dip the avocados in
- 2 tbsp. cilantro finely minced, optional
- 1 1/2 cups corn chips
Instructions
- Cook bacon over medium heat until browned but not scorched!
- Remove bacon slices from skillet and place on paper towel-lined plate to drain.
- You can also microwave the bacon on plate between layers of paper towels; plan on about one minute per slice for thick bacon, less time for thin bacon.
- Continue cooking bacon until it's crisp cooked and not fatty.
- When cool, crumble bacon into bite-sized pieces.
- Set aside.
- In large trifle dish or glass bowl, spread spring mix or greens on the bottom.
- Layer with kidney beans, then black beans, then corn.
- Sprinkle green and orange bell peppers over top (or whatever color you are using).
- Add a layer of cucumbers, then tomatoes, then sprinkle with red onion.
- Sprinkle a layer of ripe olives, then green chilies over top.
- Spread spicy Ranch dressing over top of chilies and cover well.
- Sprinkle a layer of cheese over top of the dressing.
- Add a layer of bacon pieces.
- Dip avocado slices in lemon juice.
- Drain on paper towels and pat dry.
- Place avocados over top of bacon.
- Sprinkle the top with finely minced cilantro, if desired.
- Place Fritos around the outside edge of the bowl (see note below).
- Serve immediately.
- Refrigerate leftovers.
Notes
NOTE: If you cannot locate Spicy Ranch Dressing, combine ½ cup picante sauce or salsa with 2 cups Ranch Dressing. Stir well to combine and use in place of Spicy Ranch Dressing in recipe.
NOTE: Amounts given are approximates. If you have a smaller bowl, you won’t be able to fit all of these ingredients in it. If you prefer more of one ingredient, add more of it and less of another—as you desire.
NOTE: You can make this up ahead of time – about 6 to 8 hours in advance. Leave off the corn chips until just before serving.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 487kcalCarbohydrates: 40gProtein: 15gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 27mgSodium: 752mgPotassium: 891mgFiber: 12gSugar: 7gVitamin A: 1732IUVitamin C: 58mgCalcium: 173mgIron: 3mg
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