Southwest Layered Salad

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 255 Calories

Ingredients

• 1 cup buttermilk
• ½ cup shredded sharp Cheddar cheese
• 1 (4 ounce) can diced green chile peppers
• 1 cup fat-free plain yogurt
• 1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
• ¼ cup chopped fresh cilantro (Optional)
• 1 (14 ounce) can black beans, rinsed and drained
• ¼ cup finely chopped sweet onion
• 8 cups torn romaine lettuce
• 1 large avocado - peeled, pitted, and sliced
• 1 (14 ounce) can white corn, drained
• ½ (1.25 ounce) package taco seasoning mix, or more to taste
• 2 roasted red peppers, diced
• 1 cup diced Roma tomatoes

Recipe Instructions

Step 1

Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.

Step 2

Line a large serving bowl with the torn lettuce.

Step 3

Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.