Southwestern Layered Salad Recipe

3.5 2 2
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Southwestern Layered Salad Recipe

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3.5 2 2
Publisher Photo
"I made this eye-catching salad for my parents' 50th anniversary party and everyone enjoyed it," says Mary VanLangendon of Green Bay, Wisconsin. The cilantro dressing adds pizzazz to layers of egg, avocado and veggies.
MAKES:
16 servings
TOTAL TIME:
Prep/Total TIme: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total TIme: 25 min.

Ingredients

  • 8 cups shredded romaine
  • 8 hard-boiled large eggs, sliced
  • 3-1/2 cups cherry tomatoes, quartered
  • 2 cans (11 ounces each) whole kernel corn, drained
  • 1 can (16 ounces) black beans, rinsed and drained
  • 1/2 cup thinly sliced green onions
  • 2 medium ripe avocados, peeled and diced
  • 1 tablespoon lime juice
  • CILANTRO DRESSING:
  • 1-1/2 cups mayonnaise
  • 2/3 cup salsa
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1-1/4 cups minced fresh cilantro
  • Sliced ripe olives, cherry tomatoes and shredded cheddar cheese, optional

Directions

Place the romaine in a large salad bowl. Arrange some egg slices around edge of bowl; place remaining eggs over romaine. Top with tomatoes. Combine the corn, beans and onions; spoon over tomatoes. Toss avocados with lime juice, cumin and chili powder. Stir in cilantro. Spoon over avocados, spreading to sides of bowl. Garnish with olives, cherry tomatoes and cheese if desired. Yield: 16 servings.
Originally published as Southwestern Layered Salad in Taste of Home June/July 2002, p41

Nutritional Facts

1 each: 280 calories, 23g fat (4g saturated fat), 114mg cholesterol, 307mg sodium, 11g carbohydrate (3g sugars, 4g fiber), 6g protein.

  • 8 cups shredded romaine
  • 8 hard-boiled large eggs, sliced
  • 3-1/2 cups cherry tomatoes, quartered
  • 2 cans (11 ounces each) whole kernel corn, drained
  • 1 can (16 ounces) black beans, rinsed and drained
  • 1/2 cup thinly sliced green onions
  • 2 medium ripe avocados, peeled and diced
  • 1 tablespoon lime juice
  • CILANTRO DRESSING:
  • 1-1/2 cups mayonnaise
  • 2/3 cup salsa
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1-1/4 cups minced fresh cilantro
  • Sliced ripe olives, cherry tomatoes and shredded cheddar cheese, optional
  1. Place the romaine in a large salad bowl. Arrange some egg slices around edge of bowl; place remaining eggs over romaine. Top with tomatoes. Combine the corn, beans and onions; spoon over tomatoes. Toss avocados with lime juice, cumin and chili powder. Stir in cilantro. Spoon over avocados, spreading to sides of bowl. Garnish with olives, cherry tomatoes and cheese if desired. Yield: 16 servings.
Originally published as Southwestern Layered Salad in Taste of Home June/July 2002, p41

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ljgasparov User ID: 6803018 256506
Reviewed Nov. 7, 2016

"I've made this salad for many occasions and it has always been a hit. I pour the dressing into a cruet and serve it at the table. The dressing is wonderful and makes even a plain salad special."

MY REVIEW
katlaydee3 User ID: 3741999 109999
Reviewed Jun. 24, 2010

"I made this about 1 hour before eating and refrigerated it. I found it to be pretty soggy and would recommend anyone that try this recipe to serve immediately."

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