Southwest Sunset Layered Salad (Printable Version)

A visually stunning layered salad with vibrant peppers, black beans, chili cheese, and fresh cilantro.

# Ingredient List:

→ 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 - 1/2 cup corn kernels, drained

→ Legumes

08 - 1 1/2 cups cooked black beans, rinsed and drained

→ Cheese

09 - 1 cup shredded red chili pepper cheese

→ Garnishes and 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

# Step-by-Step Instructions:

01 - Whisk together lime juice, olive oil, ground cumin, salt, and pepper in a small bowl. Set aside.
02 - Dice and slice all vegetables as directed, keeping each ingredient separate for layering.
03 - In a large clear glass serving bowl, spread cooked black beans evenly as the base layer, then layer yellow bell peppers, orange bell peppers, and corn to create distinct bands of color.
04 - Add a layer of shredded red chili pepper cheese, followed by cherry tomatoes, then top with shredded romaine lettuce and avocado slices.
05 - Drizzle the prepared dressing evenly over the salad, then sprinkle chopped cilantro on top.
06 - Serve immediately using a large spoon to scoop through all layers for each portion.

# Expert Advice:

01 -
  • It's a show-stopper that looks like edible art—your guests will literally gasp when you bring it to the table
  • Everything comes together in about 35 minutes, yet it feels like you've been cooking all day
  • The layers stay distinct and beautiful, making each spoonful a mini adventure of different textures and flavors
  • It's naturally vegetarian and gluten-free, so you can serve it to almost anyone without stress
02 -
  • Do not dress this salad more than 30 minutes before serving. The lettuce will wilt and the avocado will brown. I learned this lesson the hard way at a party when I prepped it two hours early—it was still delicious, but lost its visual glory.
  • The clear glass bowl is not optional if you want this to shine. The whole point is seeing those layers. A ceramic bowl tastes the same but tells a completely different (and less impressive) story.
  • Avocado oxidizes in minutes once sliced. Keep the pit and brush the cut surfaces with lime juice immediately. If you're making this ahead, slice the avocado right before guests arrive, not while you're setting up.
03 -
  • Mise en place is your best friend here. Have everything prepped and in small bowls before you start layering. Layering goes fast, and you don't want to be chopping while your carefully arranged beans are sitting there waiting.
  • The secret to this salad staying impressive is using the freshest, most vibrant vegetables you can find. Hit the farmer's market if you can. Those peppers need to be glossy and firm, not soft or wrinkled. Your eyes eat first, and this salad deserves to look as good as it tastes.
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