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Layered Southwestern Salad

I made this salad for a gathering at church this past Sunday night. I have been dubbed the salad queen now.

  • 4 corn tortillas, cut into strips
  • 2 c corn, frozen, thawed
  • 1 recipe Tofu Sour cream of Cashew Sour Cream
  • 1/4 c cilantro + more for garnishing
  • 1 tsp garlic, minced
  • 1/2 tsp Smokey Southwestern Seasoning + more for garnishing
  • 2 limes zested, juiced, divided
  • 6 c romaine lettuce, chopped
  • 4 roma tomatoes, diced
  • 1 15 oz. can black beans, rinsed, drained
  • 1/2 c favorite salsa, divided (We like Newman’s Peach or Mango)
  • 1 15 oz. can pinto beans, rinsed, drained
  • 3 avocados, halved, seeded, peeled and chopped

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut the tortillas into 1/4 inch strips. Bake the tortillas strips for 7-10 minutes, until they are crispy. Set aside.

Make Cashew Sour Cream Dressing by combining Cashew Sour Cream, cilantro, garlic, Smokey Southwestern Seasoning, zest of 2 limes and the juice of one lime in a food processor. Process until smooth and creamy. Set aside.

In a 4 quart glass bowl, layer the romaine lettuce and then the tomatoes.

In a medium bowl combine the black beans and 1/4 c of the salsa. Stir the ingredients together so that the beans are completely covered by the salsa.

Layer the black bean mixture on top of the tomatoes.

Layer the corn on top of the black bean mixture. (You can use the same bowl you used for the black beans.)

In a medium mixing bowl stir together the pinto beans and the remaining salsa. Layer the pinto bean mixture on top of the corn.

In a medium bowl toss together the avocado and the juice of half a lime together. Coat the avocado with the lime juice. (The lime juice not only adds flavor, but it also keeps the avocado from oxidizing and turning brown.)

Layer the avocado onto the pinto bean mixture.

Layer the Cashew Sour Cream Dressing onto the avocados.

Sprinkle some Smokey Southwestern Seasoning on top of the Cashew Sour Cream Dressing.

Garnish the Salad with the corn tortilla strips and some fresh cilantro. Also, sprinkle some of the Smokey Southwestern Seasoning on top of the tortilla strips.

Note: You can also make Tofu Sour Cream by combining 14 oz package of extra firm tofu, 1 tbsp of lemon juice and 1 tbsp of white/red wine vinegar into a food processor and process.

Serve. Eat. Enjoy.

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2 thoughts on “Layered Southwestern Salad

  1. Mmmm, sounds very tasty.

    1. Thanks Sheree. It turned deliciously tasty.

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