Colorful layered salad with peppers, chili cheese, black beans, and cilantro drizzle offering bold Southwest flavors.
# What You'll Need:
→ 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
→ Cheese
09 - 1 cup red chili pepper cheese, shredded
→ 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 pepper, to taste
# Directions:
01 - In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper until well combined. Set aside.
02 - Dice yellow and orange bell peppers, halve cherry tomatoes, shred romaine lettuce, finely slice red onion, slice avocado, and drain corn kernels. Rinse and drain cooked black beans if using canned.
03 - In a large clear glass serving bowl or trifle dish, spread black beans evenly as the base layer. Add subsequent layers in order: yellow bell peppers, orange bell peppers, corn, shredded chili cheese, cherry tomatoes, shredded lettuce, and top with avocado slices to form distinct color bands.
04 - Evenly drizzle the prepared dressing over the layered vegetables and beans. Sprinkle chopped fresh cilantro over the top as a finishing garnish.
05 - Serve immediately using a large spoon to scoop through all layers, ensuring each serving captures a portion of every ingredient.
