Make a festive, colorful and flavorful southwest salad using premade ingredients. The salad is layered, rather than tossed, for an impressive look that will delight your guests. This recipe doesn’t require any seasonings and will only take minutes to put together to form an appetizing display. This salad can be served cold or at room temperature, and can be eaten as a lunch, dinner or as a between meal snack. The salad can be served as an appetizer, side dish or as a meal by itself.
Open the canned corn and drain well.
Open the black beans. Rinse and drain well.
Place the salad greens in a decorative bowl, or on a long oval or square decorative plate.
Add the corn, spreading evenly over the salad greens.
Add the beans, spreading them evenly over the corn. Use your fingers to gently mix or spread as needed.
Combine the salad dressing and picante sauce in a small bowl and mix well. Spoon the mixture evenly over the salad. If preferred, use the spoon to drizzle the mixture in parallel lines for more even consistency.
Crush the tortilla chips with your hand. This can be done while the chips are still in the bag to avoid any mess, or you can crush them as you are adding them. Spread the crushed chips evenly across the top of the salad.
Add the tomatoes and cheese to finish off the salad. Serve immediately.
- Exchange the salad greens for shredded purple cabbage for a more colorful look.
- If you’re in a hurry there are southwest salad kits available in grocery store produce aisles.
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