Best 9 Southwestern Layered Salad Recipes

Southwestern layered salad is a delectable dish that captivates taste buds with its vibrant colors, bold flavors, and layers of textures. Originating from the vibrant culinary landscape of the American Southwest, this salad is a symphony of fresh ingredients, tantalizing spices, and zesty dressings, creating a harmonious balance of flavors that will entice your senses.

Let's cook with our recipes!

SOUTHWESTERN CORNBREAD LAYERED SALAD

Southwestern Cornbread Layered Salad image

This is a very pretty and colorful salad and it's great to take for a pot-luck gathering. Layered in a trifle bowls, all the colors are nicely presented!

Provided by Leopard Apron

Categories Vegetable

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1 (8 ounce) package cornbread, prepared
2 (15 ounce) cans whole kernel corn, drained
2 (15 ounce) cans red kidney beans, rinsed and drained
4 roma tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
4 green onions, sliced
8 ounces cheddar cheese, shredded
6 slices bacon, cooked and crumbled

Steps:

Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.
Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos,halved & seeded. Refrigerate until serving time.

SOUTHWESTERN CHICKEN LAYERED SALAD

Southwestern Chicken Layered Salad image

Dinner just got easier! Layer a deliciously fun meal in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Southwestern style corn, drained, liquid reserved
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch or French dressing
1 cup corn chips (1 1/2 oz)
Old El Paso™ salsa, if desired

Steps:

Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.

Nutrition Facts : Calories 440, Carbohydrate 29 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g

SOUTHWESTERN LAYERED SALAD

Southwestern Layered Salad image

"I made this eye-catching salad for my parents' 50th anniversary party and everyone enjoyed it," says Mary VanLangendon of Green Bay, Wisconsin. The cilantro dressing adds pizzazz to layers of egg, avocado and veggies.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

8 cups shredded romaine
8 hard-boiled large eggs, sliced
3-1/2 cups cherry tomatoes, quartered
2 cans (11 ounces each) whole kernel corn, drained
1 can (16 ounces) black beans, rinsed and drained
1/2 cup thinly sliced green onions
1 tablespoon lime juice
2 medium ripe avocados, peeled and diced
CILANTRO DRESSING:
1-1/2 cups mayonnaise
2/3 cup salsa
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-1/4 cups minced fresh cilantro
Sliced ripe olives, cherry tomatoes and shredded cheddar cheese, optional

Steps:

Place the romaine in a large salad bowl. Arrange some egg slices around edge of bowl; place remaining eggs over romaine. Top with tomatoes. In a large bowl, combine the corn, beans and onions; spoon over tomatoes. In another large bowl, drizzle lime juice over avocados; gently toss to coat. Sprinkle avocados over tomatoes; spreading to sides of bowl. , In a small bowl, whisk the mayonnaise, lime juice, cumin and chili powder. Stir in cilantro. Pour dressing over salad. Garnish with olives, cherry tomatoes and cheese if desired.

Nutrition Facts :

LAYERED SOUTHWESTERN PASTA SALAD

Layered Southwestern Pasta Salad image

This always goes over very well when I've taken this to pot-lucks. I use low-fat mayonnaise and sour cream, so it makes a healthy, and flavorful dish. In a clear straight-sided bowl, this makes a nice colorful presentation.

Provided by Beth A.

Categories Low Cholesterol

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces medium pasta shells, uncooked
3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup salsa
2 tablespoons fresh cilantro, minced
2 teaspoons vegetable oil
1/2 teaspoon cumin
salt, to taste
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 red bell pepper, cut into strips
3/4 cup green onion, sliced
1 (2 1/4 ounce) can black olives, drained and sliced

Steps:

Prepare pasta according to package directions; drain and rinse under cold water. Drain again.
Toss with oil and sprinkle with cumin; salt to taste.
Layer pasta, beans, corn, bell pepper, green onion and olives in a 2 1/2 to 3 quart straight sided bowl.
In a small bowl combine mayo, sour cream and salsa; mix well. Spread evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro.
(Best if refrigerated several hours, or overnight before serving.).

Nutrition Facts : Calories 475.2, Fat 18.1, SaturatedFat 4.6, Cholesterol 16.1, Sodium 621.5, Carbohydrate 67.3, Fiber 9.9, Sugar 5.7, Protein 14.4

LAYERED SOUTHWESTERN CHICKEN SALAD

Layered Southwestern Chicken Salad image

This beautiful salad is pretty enough to be a centerpiece, and it comes together in a snap. But don't tell your guests, they'll think you spent hours on it! -Marci Dietrich of Fairfax Station, Virginia

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1/2 cup lime juice
1/2 cup sour cream
1/3 cup fresh cilantro leaves
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil
1 package (10 ounces) hearts of romaine salad mix
1 medium tomato, chopped
1 can (15 ounces) black beans, rinsed and drained
1 small red onion, chopped
2 packages (6 ounces each) ready-to-use Southwestern chicken strips
2 cups shredded Mexican cheese blend
1 can (11 ounces) Mexicorn, drained
1 can (6 ounces) sliced ripe olives, drained
2 cups coarsely crushed tortilla chips
Additional fresh cilantro leaves

Steps:

For dressing, in a blender, combine the first six ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl; cover and refrigerate until serving. , In a 4-qt. glass salad bowl, layer the remaining ingredients in the order listed. Serve with dressing.

Nutrition Facts : Calories 511 calories, Fat 32g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 1127mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 6g fiber), Protein 22g protein.

LOW FAT SOUTHWESTERN LAYERED SALAD

Low Fat Southwestern Layered Salad image

Make and share this Low Fat Southwestern Layered Salad recipe from Food.com.

Provided by morgainegeiser

Categories < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup prepared low fat ranch salad dressing
1 cup prepared salsa, medium
2 bunches romaine lettuce
1 (10 ounce) package shredded carrots
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 small red onion, diced
1 chopped tomato
1 cup finely shredded reduced-fat cheddar cheese
1 cup baked corn tortilla chips, crushed

Steps:

Combine Ranch dressing and salsa; set aside.
In large bowl, layer the Romaine. Mix carrots, black beans, corn, red onion, tomato and cheese.
Top with crushed tortilla chips before serving.

SOUTHWESTERN CHICKEN LAYERED SALAD

Southwestern Chicken Layered Salad image

Dinner just got easier! Layer a deliciously fun meal in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Southwestern style corn, drained, liquid reserved
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch or French dressing
1 cup corn chips (1 1/2 oz)
Old El Paso™ salsa, if desired

Steps:

Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.

Nutrition Facts : Calories 440, Carbohydrate 29 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g

LAYERED SOUTHWESTERN SALAD

Layered Southwestern Salad image

This Southern Living recipe was prepared by Sue McGee at our May, 2013, meeting.

Provided by Club Recipes

Categories Other Salads

Time 15m

Number Of Ingredients 16

Ingredients

1/3 c fresh cilanto
1/2 c lime juice
1/2 c olive oil
1/2 c sour cream
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
16 oz packaged romaine lettuce, shredded
5 plum tomatoes, chopped
15 oz can black beans, rinsed and drained
1 small purple onion, chopped
8 oz package shredded mexican 4 cheese blend
15 oz whole kernel corn with red and green peppers, drained
6 oz can sliced ripe olives, drained
2 c crushed tortilla chips
garnish: fresh cilantro leaves

Steps:

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

SOUTHWESTERN LAYERED SALAD

Southwestern Layered Salad image

An old potluck favorite, the layered salad is perfect when spiced up with Southwestern flavors. Lighten up classic mayonnaise-based dressing by swapping in olive oil mayonnaise and nonfat Greek yogurt. Lots of veggies, black beans and a bit of Cheddar cheese add staying power.

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 large eggs
4 slices center-cut bacon
1/4 cup plus 3/4 tablespoon nonfat Greek yogurt
1/4 cup olive oil mayonnaise
1 tablespoon fresh lime juice
Pinch cayenne pepper
1/4 head iceberg lettuce, chopped
1 red bell pepper, stemmed, ribs removed, seeded and sliced across in 1/4-inch rings
One 15.5-ounce can black beans, drained and rinsed
1 cup cooked corn kernels
2 ounces shredded Cheddar

Steps:

Place the eggs in a large pot and fill with cold water; bring to a boil. Immediately remove from the heat and cover the pot for 10 minutes. Drain and then submerge the eggs in cold water. Peel, slice and set aside.
Lay the bacon on a paper-towel-lined microwave-safe plate. Cover with another paper towel. Microwave on high for 4 to 5 minutes. Crumble or cut the bacon into small pieces.
To make the dressing, whisk the yogurt, mayonnaise, lime juice and cayenne together.
Line the bottom of four serving bowls with the lettuce. Layer the red pepper rings, crumbled bacon, black beans, sliced egg and corn in each bowl. Drizzle the dressing over the salads and sprinkle the cheese on top. Refrigerate at least 30 minutes before serving.

Nutrition Facts : Calories 352 calorie, Fat 16.6 grams, SaturatedFat 5.6 grams, Cholesterol 163 milligrams, Sodium 816 milligrams, Carbohydrate 34.4 grams, Fiber 7 grams, Protein 21.8 grams, Sugar 5.6 grams

Tips:

Layer the ingredients in a clear glass bowl or trifle dish for a visually appealing presentation.
Use fresh, high-quality ingredients for the best flavor and texture.
If you don't have all the ingredients on hand, feel free to substitute or omit some items.
Make sure to drain the canned beans and corn well before adding them to the salad.
If you're using a store-bought dressing, adjust the amount to your taste preferences.
Garnish the salad with fresh herbs, such as cilantro or parsley, for an extra pop of flavor.

Conclusion:

This southwestern layered salad is a delicious and easy-to-make dish that is perfect for potlucks, picnics, and summer gatherings. With its vibrant colors, fresh flavors, and layers of textures, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a refreshing and healthy dish to serve, give this southwestern layered salad a try.

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