- Dressing:
- 1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
- 1 cup buttermilk
- 1 cup fat-free plain yogurt
- 1/2 (1.25 ounce) package taco seasoning mix, or more to taste
- Salad:
- 8 cups torn romaine lettuce
- 2 roasted red peppers, diced
- 1 (14 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can white corn, drained
- 1/4 cup finely chopped sweet onion
- 1 (4 ounce) can diced green chile peppers
- 1 cup diced Roma tomatoes
- 1/2 cup shredded sharp Cheddar cheese
- 1 large avocado - peeled, pitted, and sliced
- 1/4 cup chopped fresh cilantro (optional)
- Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
- Line a large serving bowl with the torn lettuce.
- Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.
05/17/2018
recipepes.com
Southwest Layered Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
