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Side Dishes

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.

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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.

Nutritional Facts

Tags: Vegetarian, Make Ahead, Grilling, 4Th Of July, Lunch, Dinner, Gluten Free, Low Carb

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