Southwestern Layered Salad

Name: Southwestern Layered Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 16
Cuisine: Global
Ingredients: 2 mediums ripe avocados, peeled and diced; 454 grams can black beans, rinsed and drained; 522 grams cherry tomatoes, quartered; 1 teaspoons chili powder; 20 grams minced fresh cilantro; 50 grams thinly sliced green onions; 1 teaspoons ground cumin; 8 hard-cooked eggs, sliced; 2 Tbsps lime juice; 336 milliliters mayonnaise; 16 servings Sliced ripe olives, cherry tomatoes and shredded cheddar cheese, optional; 376 grams shredded romaine; 173 milliliters salsa; 624 grams cans each) whole kernel corn, drained

Southwestern Layered Salad takes around 25 minutes from beginning to end. This recipe serves 16. One portion of this dish contains about 14g of protein, 33g of fat, and This recipe from Taste of Home requires lime juice, green onions, kernel corn, and cilantro. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It works well as a main course.

Instructions

Place the romaine in a large salad bowl. Arrange some egg slices around edge of bowl; place remaining eggs over romaine. Top with tomatoes. In a large bowl, combine the corn, beans and onions; spoon over tomatoes. In another large bowl, drizzle lime juice over avocados; gently toss to coat.

Ingredients you will need

Lime Juice

Avocado

Tomato

Romaine

Onion

Beans

Corn

Egg

Equipment you will use

Bowl

Sprinkle avocados over tomatoes; spreading to sides of bowl.

Ingredients you will need

Avocado

Tomato

Equipment you will use

Bowl

In a small bowl, whisk the mayonnaise, lime juice, cumin and chili powder. Stir in cilantro.

Ingredients you will need

Chili Powder

Lime Juice

Mayonnaise

Cilantro

Cumin

Equipment you will use

Whisk

Bowl

Pour dressing over salad.

Garnish with olives, cherry tomatoes and cheese if desired.

Ingredients you will need

Cherry Tomato

Cheese

Olives

Equipment

Bowl

Whisk

Ingredients

Servings:

2mediums

ripe avocados, peeled and diced 454grams

can black beans, rinsed and drained 522grams

cherry tomatoes, quartered 1teaspoons

chili powder 20grams

minced fresh cilantro 50grams

thinly sliced green onions 1teaspoons

ground cumin 8

hard-cooked eggs, sliced 2Tbsps

lime juice 336milliliters

mayonnaise 16servings

Sliced ripe olives, cherry tomatoes and shredded cheddar cheese, optional 376grams

shredded romaine 173milliliters

salsa 624grams

cans each) whole kernel corn, drained

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Bollinger Brut Special Cuvee. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 60 dollars per bottle.

Bollinger Brut Special Cuvee

A golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit and spicy aromas, with hints of roasted apples, apple compote and peaches. On the palate, there is a subtle combination of structure, length and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.