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Southwestern Layered Salad

Southwestern Layered Salad

Southwestern Layered Salad
Southwestern Layered Salad
Southwestern Layered Salad
Southwestern Layered Salad
Recipe By:
  • 3 T. butter
  • 3 c. fresh corn kernels
  • 2 T. minced chipotles in adobo sauce
  • ½ red onion, minced
  • 1 t. ground cumin
  • 3 T. fresh lime juice
  • 1 T. lime zest
  • Salt, black pepper
  • 1. Melt butter in large skillet over medium heat.
  • 2. Stir in corn, chiles, onion and cumin. Cook until corn is soft but still firm, about 2-4 minutes.
  • 3. Add lime juice and zest. Season to taste. Set aside and let cool.
  1. (15-oz.) can black beans, drained and rinsed
  2. ½ of each color bell pepper (red, orange, yellow, green), diced
  3. /3 c. seeded and minced jalapeno
  4. pt. fresh cherry tomatoes, quartered
  5. c. shredded pepper Jack cheese or your favorite
  6. Toss beans with ⅓ c. of vinaigrette in a bowl.
  7. Toss the peppers with ⅓ c. of vinaigrette in another bowl.
  8. Toss tomatoes with remaining vinaigrette in another bowl.
  9. Layer the salad ingredients in a 2 quart bowl in following order: BEANS, PEPPERS, CORN, CHEESE AND TOMATOES. Serve.
Southwestern Layered Salad
Recipe By:
  • ¼ c. extra-virgin olive oil
  • ¼ c. fresh lime juice
  • ¼ c. fresh orange juice
  • ¼ c. fresh lemon juice
  • ⅓ c. chopped fresh cilantro or parsley
  • 3 T. apple cider vinegar or plain
  • 1 T. lime zest
  • 1-2 fresh jalapenos, seeded and minced (depending on how hot you like the dish)
  • 1 t. minced garlic
  • 1 t. good quality honey
  1. Whisk together oil, the three juices, cilantro, vinegar, zest, jalapeno, garlic and honey and season to taste.

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