Southwest Sunset Layered Salad (Printable)

A colorful layered salad with peppers, black beans, chili cheese, and fresh cilantro for bold southwestern flavors.

# Components:

→ Vegetables

01 - 1 cup yellow bell pepper, diced
02 - 1 cup orange bell pepper, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 cup romaine lettuce, shredded
05 - 1 small red onion, finely sliced
06 - 1 avocado, sliced
07 - 1/2 cup corn kernels, fresh or canned, drained

→ Legumes

08 - 1 1/2 cups cooked black beans, rinsed and drained if canned

→ Cheese

09 - 1 cup shredded red chili pepper cheese or sharp cheddar with chili powder

→ Garnishes & Dressing

10 - 1/4 cup fresh cilantro, chopped
11 - 2 tablespoons lime juice
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon ground cumin
14 - Salt and freshly ground black pepper, to taste

# Method:

01 - Whisk together lime juice, olive oil, ground cumin, salt, and pepper in a small bowl; set aside.
02 - Dice, slice, halve, and shred all vegetables as specified, keeping them separate for layering.
03 - In a large clear glass bowl or trifle dish, layer ingredients starting with black beans as the base, followed by yellow bell peppers, orange bell peppers, corn, red chili pepper cheese, cherry tomatoes, shredded romaine lettuce, and avocado slices on top.
04 - Drizzle the prepared dressing evenly over the layered vegetables and cheese.
05 - Sprinkle chopped cilantro over the top and serve immediately, encouraging guests to scoop through all layers.

# Expert Advice:

01 -
  • It's almost too beautiful to eat, which means your guests will actually pause and appreciate what you've created before digging in.
  • Every bite delivers bold Southwest flavors without any fussiness or complicated techniques.
  • The layered presentation feels restaurant-quality, but it's genuinely easier than tossing a regular salad.
  • It's naturally vegetarian and gluten-free, so you're covered for almost any dietary preference at your table.
02 -
  • If you're making this more than an hour before serving, don't add the avocado or dress it yet. Keep those components separate and assemble them at the last possible moment. Avocado oxidizes quickly, and the salad will get soggy if it sits in dressing too long.
  • The magic of this salad is its visual impact. It only works if the layers stay distinct, which means assembling it in a way that respects that. If you toss it all together, it becomes just another salad. The presentation IS the point.
03 -
  • Room temperature tastes better than cold for this salad. Take it out of the fridge 15 minutes before serving so the flavors aren't muted.
  • If you're cooking for a crowd, assemble the layers in the bowl ahead of time but keep the dressing, avocado, and cilantro separate in small bowls. Let guests add these components themselves right before eating—it feels interactive and ensures the avocado stays fresh.
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