Colorful layered salad featuring peppers, black beans, red chili cheese, and a zesty cilantro-lime dressing.
# What You’ll Need:
→ 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, finely sliced
06 - 1 avocado, sliced
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 red chili pepper cheese, shredded (or sharp cheddar with chili powder)
→ Garnishes & 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 Guide:
01 - Whisk together lime juice, olive oil, cumin, salt, and pepper in a small bowl. Set aside.
02 - Dice yellow and orange bell peppers, halve cherry tomatoes, shred romaine lettuce, finely slice red onion, slice avocado, and drain corn kernels, keeping each ingredient separated for layering.
03 - In a large clear glass serving dish, spread an even layer of black beans as the base, then sequentially layer yellow bell peppers, orange bell peppers, and corn to create distinct color bands. Add shredded red chili cheese, then arrange cherry tomatoes, followed by romaine lettuce and avocado slices on top.
04 - Drizzle the prepared dressing evenly over the layered ingredients.
05 - Sprinkle chopped cilantro over the top and serve immediately using a large spoon to scoop through all layers per serving.
