Southwest Sunset Layered Salad (Print Version)

A vibrant salad featuring colorful peppers, chili cheese, black beans, and fresh cilantro with zesty lime dressing.

# What You'll Need:

→ Vegetables

01 - 1 cup diced yellow bell pepper
02 - 1 cup diced orange bell pepper
03 - 1 cup halved cherry tomatoes
04 - 1 cup shredded romaine lettuce
05 - 1 small red onion, thinly sliced
06 - 1 sliced avocado
07 - 1/2 cup corn kernels (fresh or canned, drained)

→ Legumes

08 - 1 1/2 cups cooked black beans (or 1 can, rinsed and drained)

→ Cheese

09 - 1 cup shredded red chili pepper cheese (or sharp cheddar with chili powder)

→ Garnishes & Dressing

10 - 1/4 cup chopped fresh cilantro
11 - 2 tablespoons lime juice
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon ground cumin
14 - Salt and pepper, to taste

# How to Make It:

01 - Combine lime juice, olive oil, ground cumin, salt, and pepper in a small bowl and whisk until emulsified. Set aside.
02 - Dice, slice, halve, and shred all vegetables as specified, keeping each ingredient separate to maintain distinct layering colors.
03 - In a large clear glass dish or trifle bowl, spread the rinsed and drained black beans evenly to form the base layer.
04 - Sequentially layer diced yellow bell pepper, diced orange bell pepper, and corn kernels on top of the black beans to create vivid color bands.
05 - Spread shredded red chili cheese over the layered vegetables, then arrange halved cherry tomatoes evenly, followed by shredded romaine lettuce and sliced avocado as the topmost layers.
06 - Drizzle the prepared dressing evenly over all layers, then sprinkle chopped cilantro on top for fresh garnish.
07 - Use a large spoon to scoop through all layers for each serving and serve immediately.

# Expert Tips:

01 -
  • It's a showstopper that looks far more complicated than it actually is—your guests will think you spent hours in the kitchen, but you'll know the truth.
  • The flavors are bold and unapologetic, with that perfect balance of smoky cumin, bright lime, and a little spicy kick from the chili cheese that keeps you coming back for another bite.
  • Every single ingredient serves a purpose, from the creamy avocado that melts slightly from the warm dressing to the crisp lettuce that stays fresh and snappy until the very last forkful.
02 -
  • Don't assemble this salad more than a couple of hours before serving. The lettuce will eventually soften and the avocado will begin to brown. Timing matters here, and there's no shame in prepping everything ahead and layering just before your guests arrive.
  • Always dress the salad just before serving, never hours in advance. The vegetables will release their water, and you'll end up with a soggy bottom layer. I learned this the hard way at my second dinner party, but now I know better.
  • The dressing-to-salad ratio matters more than you'd think. Too much dressing and it becomes a soup; too little and the flavors feel muted. Two tablespoons of lime juice and two tablespoons of oil per four servings is my golden ratio, but taste as you go.
03 -
  • Chill your serving bowl before assembling the salad. A cold bowl keeps the vegetables crisp longer and makes the whole experience feel more refreshing and intentional.
  • If you're feeding a crowd or preparing ahead, keep the dressing in a small jar and let guests drizzle it themselves just before eating. This gives everyone control over flavor intensity and keeps the salad from getting soggy.
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