Best 5 Minute Southwest Layered Salad K Recipes

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SPEEDY SOUTHWEST SALAD



Speedy Southwest Salad image

I used leftover corn and black beans I had in the fridge to throw together this simple layered salad. It's a big time-saver because it requires little chopping and features a quick dressing. The crunchy combination is always in demand at our house. -Kara Ann Goff, Loveland, Colorado

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 8

1 package (10 ounces) ready-to-serve salad greens
1 can (15 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1/2 cup ranch salad dressing
1/2 cup picante sauce
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese
1/2 cup diced tomatoes

Steps:

  • Place the greens in a large salad bowl. Top with corn and beans. , In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables; toss to coat. Sprinkle with tortilla chips, cheese and tomatoes. Serve immediately.

Nutrition Facts : Calories 306 calories, Fat 16g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 709mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 8g protein.

SOUTHWESTERN LAYERED SALAD



Southwestern Layered Salad image

An old potluck favorite, the layered salad is perfect when spiced up with Southwestern flavors. Lighten up classic mayonnaise-based dressing by swapping in olive oil mayonnaise and nonfat Greek yogurt. Lots of veggies, black beans and a bit of Cheddar cheese add staying power.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

3 large eggs
4 slices center-cut bacon
1/4 cup plus 3/4 tablespoon nonfat Greek yogurt
1/4 cup olive oil mayonnaise
1 tablespoon fresh lime juice
Pinch cayenne pepper
1/4 head iceberg lettuce, chopped
1 red bell pepper, stemmed, ribs removed, seeded and sliced across in 1/4-inch rings
One 15.5-ounce can black beans, drained and rinsed
1 cup cooked corn kernels
2 ounces shredded Cheddar

Steps:

  • Place the eggs in a large pot and fill with cold water; bring to a boil. Immediately remove from the heat and cover the pot for 10 minutes. Drain and then submerge the eggs in cold water. Peel, slice and set aside.
  • Lay the bacon on a paper-towel-lined microwave-safe plate. Cover with another paper towel. Microwave on high for 4 to 5 minutes. Crumble or cut the bacon into small pieces.
  • To make the dressing, whisk the yogurt, mayonnaise, lime juice and cayenne together.
  • Line the bottom of four serving bowls with the lettuce. Layer the red pepper rings, crumbled bacon, black beans, sliced egg and corn in each bowl. Drizzle the dressing over the salads and sprinkle the cheese on top. Refrigerate at least 30 minutes before serving.

5-MINUTE SOUTHWEST LAYERED SALAD - K



5-Minute Southwest Layered Salad - K image

Make and share this 5-Minute Southwest Layered Salad - K recipe from Food.com.

Provided by Nana Lee

Categories     Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

6 cups torn romaine lettuce
1 (15 ounce) can black beans, rinsed, drained
1 cup frozen corn, thawed
3/4 cup salsa
1/2 cup mexican style shredded monterey jack and cheddar cheese blend
1/4 cup ranch dressing
1 cup tortilla chips, broken

Steps:

  • ARRANGE lettuce in bottom of glass serving bowl or on serving plate.
  • LAYER beans, corn, salsa and cheese evenly over top.
  • DRIZZLE with dressing; sprinkle with chips.
  • You can change the cheese and beans to your favorites.

Nutrition Facts : Calories 289.2, Fat 13.1, SaturatedFat 4.1, Cholesterol 16.6, Sodium 518.3, Carbohydrate 32.9, Fiber 10, Sugar 3, Protein 13.3

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