Southwestern Layered Salad

Total Time
15 min
15 min
0 min
You’ll want to show off the colorful layers by serving it in a clear glass bowl. It’s perfect for a potluck supper, company picnic, or luncheon buffet.


canned black beans

15½ oz, rinsed and drained

fat free salsa

¼ cup(s)


¼ cup(s), chopped

romaine lettuce

2 cup(s), shredded, finely chopped

fresh tomato(es)

2 medium, chopped

uncooked sweet yellow corn

15¼ oz, canned, drained

green pepper(s)

1 medium, seeded and diced

uncooked red onion(s)

1 medium, finely chopped

Weight Watchers Reduced Fat Mexican style blend shredded cheese

½ cup(s)


½ item(s), medium, peeled and cut into 1⁄4-inch slices

crisp cooked bacon

2 slice(s), reduced-sodium, crumbled

fat-free Italian salad dressing

¼ cup(s)


  1. Combine the beans, salsa, and 2 tablespoons of the cilantro in a small bowl. Layer the ingredients in a 1 1⁄2-quart clear glass bowl in this order: the bean mixture, lettuce, tomatoes, corn, bell pepper, onion, and cheese.
  2. Just before serving, arrange the avocado on top. Sprinkle with the bacon and the remaining 2 tablespoons cilantro. Drizzle the salad with the dressing. Yields 1 1/3 cups per serving.


Here’s an easy way to slice avocados without peeling. After cutting the avocado in half and removing the pit, slice through the flesh, but not the skin with a paring knife. Run a rubber spatula around the circumference, just inside the skin, to loosen the flesh, then gently twist the spatula to pop out the flesh.

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