Colorful Southwest layers of beans, chili cheese, peppers, and fresh greens with a zesty dressing.
# Components:
→ 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 - ½ cup corn kernels, fresh or canned, drained
→ Legumes
08 - 1½ cups cooked black beans, rinsed and drained if canned
→ Cheese
09 - 1 cup red chili pepper cheese, shredded (or sharp cheddar with chili powder)
→ Garnishes & Dressing
10 - ¼ cup fresh cilantro, chopped
11 - 2 tablespoons lime juice
12 - 2 tablespoons olive oil
13 - ½ teaspoon ground cumin
14 - Salt and black pepper to taste
# Directions:
01 - Combine lime juice, olive oil, ground cumin, salt, and black pepper in a small bowl; whisk thoroughly and set aside.
02 - Dice, slice, halve, and shred all vegetables as specified, keeping each ingredient separate to maintain distinct layers.
03 - In a large glass serving dish or trifle bowl, layer the black beans evenly as the base. Follow with yellow bell peppers, orange bell peppers, then corn kernels in distinct bands. Add a layer of shredded red chili cheese, arrange cherry tomatoes next, and top with shredded romaine lettuce and avocado slices.
04 - Drizzle the prepared dressing evenly over all layers. Sprinkle chopped cilantro on top as a fresh garnish.
05 - Serve immediately, using a large spoon to scoop through all layers ensuring a balanced portion of each ingredient per serving.
