A vibrant layered salad with yellow and orange peppers, spicy chili cheese, black beans, and fresh cilantro.
# What You Need:
→ Vegetables
01 - 1 cup yellow bell pepper, diced
02 - 1 cup orange bell pepper, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 cup romaine lettuce, shredded
05 - 1 small red onion, thinly sliced
06 - 1 avocado, sliced
07 - 1/2 cup corn kernels, drained
→ Legumes
08 - 1 1/2 cups cooked black beans, rinsed and drained
→ Cheese
09 - 1 cup red chili pepper cheese, shredded
→ Garnishes & Dressing
10 - 1/4 cup fresh cilantro, chopped
11 - 2 tablespoons lime juice
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon ground cumin
14 - Salt and pepper, to taste
# How to Make It:
01 - Whisk together lime juice, olive oil, ground cumin, salt, and pepper in a small bowl. Set aside.
02 - Dice yellow and orange bell peppers, halve cherry tomatoes, shred romaine lettuce, slice red onion thinly, slice avocado, and drain corn kernels. Keep each ingredient separate for layering.
03 - In a large clear glass serving bowl, layer evenly starting with black beans as the base. Add yellow bell pepper, then orange bell pepper, followed by corn kernels in distinct bands.
04 - Add shredded red chili cheese, arrange halved cherry tomatoes, then top with shredded romaine lettuce and avocado slices.
05 - Drizzle the prepared dressing evenly over the layers and sprinkle chopped cilantro on top.
06 - Serve immediately using a large spoon to scoop through all layers, ensuring each serving has a balanced mix of ingredients.
