5-Minute Southwest Layered Salad
Feast on a hearty layered salad that's fit for company, but simple enough for a weeknight.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
salads
no cook
fall
spring
summer
winter
meatless
mexican
fresh
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 6 cups romaine lettuce torn
- 1 15-oz can black beans drained, rinsed
- 1 11-oz can whole kernel corn draine (i use niblets)
- 1/2 cup thick 'n chunky salsa
- 1/2 cup kraft natural three cheese crumbles ( i use the fiesta mixture)
- 1/2 cup kraft ranch dressing
- 1 cup tortilla chips broken
- Carbohydrate 87.07345 g
- Cholesterol 27.225 mg
- Fat 34.3434 g
- Fiber 17.0584994876385 g
- Protein 20.93385 g
- Saturated Fat 7.529675 g
- Serving Size 1 1 Serving (419g)
- Sodium 973.785 mg
- Sugar 70.0149505123615 g
- Trans Fat 2.58371 g
- Calories 722 calories
As a busy housewife, I'm always looking for quick and easy recipes that my family will love. This 5-Minute Southwest Layered Salad is a lifesaver! It's so simple to make, and it's always a hit with my husband and kids.
The best part about this salad is that it's so versatile. You can add or remove ingredients to suit your own taste. I always add sour cream and guacamole, but you could also add black olives, chopped tomatoes, or shredded chicken. And if you don't have any tortilla chips on hand, you can use crushed-up crackers or even tortilla strips. No matter how you make it, this salad is sure to be a hit!
Step-by-step
- Place lettuce on serving platter or in bottom of glass serving bowl.
- Cover with layers of beans, corn, salsa and cheese.
- Drizzle with dressing; sprinkle with chips.
- You may also add ingredients of your choice such as sour cream and guacamole.
