Layered Southwestern Salad
Unlike many salads, this one is a great make-ahead dish. Since each layer is tossed separately with vinaigrette, it's also especially delicious.
FOR THE CORN, MELT:
FOR THE VINAIGRETTE, WHISK:
For the corn, melt butter in a skillet over medium heat. Stir in corn, chipotles, and cumin. Cook corn until softened but still firm, 3–5 minutes. Stir in lime juice and zest; season with salt and pepper.
For the vinaigrette, whisk together oil, lime juice, orange juice, cilantro, vinegar, zest, jalapeño, garlic, and honey; season with salt and pepper.
Toss beans with ⅓ cup vinaigrette in a bowl. Toss bell pepper and jalapeño with ⅓ cup vinaigrette in a separate bowl. Toss tomatoes with remaining vinaigrette in a third bowl.
Layer salad ingredients in a 2-quart bowl in the following order: beans, peppers, corn, cheese, and tomatoes.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 556mg 23%
Carbs 16g 5%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.