Layered salad with yellow and orange peppers, black beans, spicy cheese, and fresh cilantro dressing.
# What You Need:
→ Vegetables
01 - 1 cup diced yellow bell pepper
02 - 1 cup diced orange bell pepper
03 - 1 cup halved cherry tomatoes
04 - 1 cup shredded romaine lettuce
05 - 1 small red onion, thinly sliced
06 - 1 avocado, sliced
07 - ½ cup corn kernels, fresh or canned and drained
→ Legumes
08 - 1½ cups cooked black beans, or 1 can rinsed and drained
→ Cheese
09 - 1 cup shredded red chili pepper cheese, or sharp cheddar with a pinch of chili powder
→ Garnishes & Dressing
10 - ¼ cup chopped fresh cilantro
11 - 2 tablespoons lime juice
12 - 2 tablespoons olive oil
13 - ½ teaspoon ground cumin
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Whisk together lime juice, olive oil, ground cumin, salt, and pepper in a small bowl; set aside.
02 - Dice, slice, halve, and shred all vegetables as specified, keeping each ingredient separate for layering.
03 - In a large, clear glass serving bowl or trifle dish, evenly spread black beans to form the base layer. Add yellow bell peppers, then orange bell peppers, followed by corn to create distinct color bands. Next, add the shredded red chili pepper cheese layer, then arrange halved cherry tomatoes on top. Finally, finish with shredded romaine lettuce and sliced avocado.
04 - Drizzle the prepared dressing evenly over the layers and sprinkle chopped cilantro across the surface.
05 - Serve immediately using a large spoon to scoop through all layers for each portion.
