Cfc Layered Bean Salad
Ingredients
- 1.5 lb fresh tomatoes, chopped
- 1/2 tsp sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 2-3 cloves fresh garlic, minced
- 4 cups thinly shredded lettuce of choice
- 2 cans (15 ounces each) black beans, rinsed and drained well
- 2 cups organic corn (i used frozen, thawed)
- 1 medium red onion, diced
- 1 large english cucumber, chopped
- 1/2 cup homemade ranch salad dressing
- for your ranch:
- 1 cup plain greek yogurt,
- 1-2 tbsps unsweetened almond milk to thin
- 1 tbsp dijon mustard
- sea salt and fresh ground black pepper, to taste about a 1/4 teaspoon each
- 2 tsps garlic powder
- 1 tsp onion powder
- 3 tbsps finely chopped fresh dill or parsley
- 3 tbsps finely chopped chives
Preparation
First, make your homemade ranch
Add all ranch ingredients to a small glass bowl, then whisk until well combined
Refrigerate until ready to use
Place your tomatoes together with garlic, salt and pepper into a bowl
Gently stir to combine
To assemble your layered salad, use a clear glass bowl with straight sides as shown to create this layered look
For your first layer spread corn all over the base
Next layer the onions and black beans, as shown
Then, arrange the tomatoes over that, followed by cucumbers and lettuce
Cover and refrigerate for up to 48 hours
Just before serving, drizzle dressing on top, and serve immediately
Serve your beautiful salad with a long handled spoon to dig deep, and enjoy! ❤rachel