Southwestern layered salad
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Often called a seven layer dip, this recipe is a classic features a whopping 10 layers of color and textures. Sure to please a crowd. and ready in a quick 15 minutes, the flavors and colors are beautiful and delicious. You will want to show this recipe off by serving it in a clear glass bowl. Take along to a potluck supper, company picnic, or luncheon buffet, there won't be a morsel left when you leave. Perfect for game days as well, this dip is great with tortilla chips or celery sticks and carrots. If cilantro leaves your mouth a little soapy, use fresh parsley instead. Fresh squeezed lime juice is a great final touch and adds a bright zing to the dish.
Ingredients
Canned black beans
15½ oz, rinsed and drained
Salsa
¼ cup(s)
Cilantro
¼ cup(s), chopped
Romaine lettuce
2 cup(s), shredded, finely chopped
Tomato
2 medium, chopped
Uncooked corn
15¼ oz, canned, drained
Green bell pepper
1 medium, seeded and diced
Red onion
1 medium, finely chopped
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s)
Avocado
½ item(s), 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)
Instructions
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.
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