ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Layered Southwestern Salad

Yield 8 to 10 servings
The perfect party dish or grilling side dish, this salad has cooling flavors and none of the heat typical of Southwestern dishes.


  • 1/3 cup chopped fresh cilantro
  • 1/2 cup lime juice
  • 1/2 cup olive oil
  • 1/2 cup sour cream
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (16-ounce) package romaine lettuce, shredded
  • 5 plum tomatoes, chopped
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 small purple onion, chopped
  • 1 (8-ounce) package shredded Mexican 4-cheese blend
  • 1 (15-ounce) can whole kernel corn with red and green peppers, drained
  • 1 (6-ounce) can sliced ripe olives, drained
  • 2 cups crushed tortilla chips
  • Garnish: fresh cilantro leaves

How to Make It

  1. Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides.

    Slicing and Chopping Tomatoes
  2. Layer lettuce and next 7 ingredients in a 3-quart glass bowl. Pour vinaigrette over salad just before serving, and gently toss. Garnish, if desired, and serve immediately.