Layered salad with vibrant peppers, chili cheese, black beans, and fresh cilantro in bold Southwestern flavors.
# List of Ingredients:
→ 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, thinly sliced
06 - 1 avocado, sliced
07 - ½ cup corn kernels, drained (fresh or canned)
→ Legumes
08 - 1½ cups cooked black beans, rinsed and drained if canned
→ Cheese
09 - 1 cup shredded red chili pepper cheese (or sharp cheddar with a pinch of chili powder)
→ Garnishes & Dressing
10 - ¼ cup fresh cilantro, chopped
11 - 2 tablespoons fresh lime juice
12 - 2 tablespoons olive oil
13 - ½ teaspoon ground cumin
14 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Combine lime juice, olive oil, ground cumin, salt, and pepper in a small bowl; whisk to blend. Set aside.
02 - Dice, slice, halve, and shred all vegetables as specified. Keep each prepared ingredient separate for layering.
03 - In a large clear glass serving dish or trifle bowl, layer ingredients in order: spread black beans evenly as the base, then add yellow bell peppers, orange bell peppers, corn kernels, shredded chili cheese, cherry tomatoes, shredded lettuce, and avocado slices on top.
04 - Drizzle the prepared dressing evenly over all layers.
05 - Sprinkle chopped cilantro over the top. Serve immediately with a large spoon to scoop through the layers per serving.
