Southwestern Layered Salad

Southwestern Layered Salad

I’m embarrassed to admit that the primary time my mother made this Southwestern Layered Salad that I didn’t want to try it. It took a long (long!) time for me to like salads, and that i thought it simply sounded … now not so thrilling.

This southwestern layered salad is also really easy to make. If I don’t have leftover bacon (and I almost never do), I just chop everything up while the bacon is cooking, and then it’s all ready to put together.

INGREDIENTS

• 15 ounce can black beans rinsed and drained
• 1/4 cup salsa
• 1/4 cup cilantro chopped, divided
• 3 cups romaine lettuce chopped
• 14 ounce can corn drained
• 2 Roma tomatoes chopped
• 1 green pepper seeded and diced
• 1/2 cup shredded cheddar cheese
• 3 slices bacon cooked and chopped
• 1 avocado diced
• 1/4 cup regular or fat-free Italian dressing

INSTRUCTIONS

1. In a small bowl, stir together black beans, salsa, and a couple of tablespoons cilantro.
2. In a pitcher dish, on this order, layer black bean aggregate, lettuce, corn, tomatoes, inexperienced pepper, cheese, Bacon, and avocado.
3. Drizzle dressing over the top.
4. Serve right now, and sprinkle with closing 2 tablespoons cilantro simply before serving.

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