Southwestern Layered Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is one of our favorite salads. It is really simple and goes great with almost any Tex-Mex dish. I love the color, too! Ingredients:
3 tomatoes, divided |
1/2 red onion, diced |
1 jalapeno pepper, seeded and chopped |
salt (optional) |
fresh ground black pepper, to taste |
1 (15 ounce) can black beans, drained and rinsed |
4 cups lettuce leaves, torn into bite-sized pieces |
1 medium green bell pepper, chopped |
1 cup frozen corn kernels, thawed |
1/4 cup de-fatted chicken stock |
2 tablespoons fresh lemon juice |
4 teaspoons extra virgin olive oil |
4 medium garlic cloves, minced |
salt, to taste (optional) |
fresh ground black pepper, to taste |
Directions:
1. Make the salad: Chop 2 of the tomatoes.
2. Add onion, jalapeno pepper, salt and pepper. Taste and adjust seasoning, if necessary. Add in the black beans.
3. Layer the salad in a large bowl: lettuce, green pepper, half the black bean mixture, corn.
4. Slice remaining tomato and arrange the slices on top of the salad.
5. Spoon the remaining black bean mixture over the tomatoes.
6. Make dressing: In small bowl, combine chicken stock, lemon juice, olive oil, and garlic. Add salt and pepper to taste.
7. Pour half of the dressing over the salad. Serve the rest of the dressing on the side.
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