Try this Southwestern Layered Salad recipe, or contribute your own.
- 1 (15 oz.) can black beans rinsed and drained
- 1 avocado, diced
- 1/4 c. salsa
- 1/4 c. cilantro chopped divided
- 3 c. romaine lettuce chopped
- 1 (14 oz.) can corn drained
- 2 roma tomatoes chopped
- 1 green pepper seeded and diced
- 1/2 c. shredded cheddar cheese
- 3 slices bacon cooked and chopped
- 1/4 c. fat-free italian dressing
- Carbohydrate 24.2203118783868 g
- Cholesterol 70.455 mg
- Fat 23.4171881250866 g
- Fiber 7.29780001220244 g
- Protein 21.8828900008332 g
- Saturated Fat 14.2519862500162 g
- Serving Size 1 1 recipe (575g)
- Sodium 1469.44850032461 mg
- Sugar 16.9225118661844 g
- Trans Fat 1.48381499999459 g
- Calories 379 calories
Step-by-step
- In a small bowl, stir together black beans, salsa, and 2 tablespoons cilantro.
- In a glass trifle dish, in this order, layer black bean mixture, lettuce, corn, tomatoes, green pepper, cheese, bacon, and avocado.
- Drizzle dressing over the top.
- Serve immediately, and sprinkle with remaining 2 tablespoons cilantro just before serving.
Crisp romaine meets creamy avocado and smoky bacon in a tall glass vessel that showcases distinct horizontal bands of color and texture. Assembling this dish requires deliberate physical choices regarding your kitchenware to maintain structural integrity.
- Use an 8-inch straight-sided glass trifle dish to clearly display the distinct botanical and protein layers without crowding the ingredients.
- Rinse canned black beans thoroughly in a fine-mesh stainless steel strainer to remove excess starches and prevent the dressing from turning cloudy.
- Toss the diced avocado in a tablespoon of lime juice immediately after cutting to prevent enzymatic browning if holding the salad for longer than 10 minutes.
- Chop the romaine lettuce into uniform half-inch ribbons using a sharp 8-inch chef knife so the greens pack evenly against the glass walls.
Proper stacking prevents moisture from migrating downward into the crisp components prematurely. Keep dressed portions consumed immediately, as high-water vegetables like tomatoes and cucumbers will release liquid and soften the greens within two hours.
