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CFC Layered Bean Salad
Hot Summer weather is finally here.
I’m totally ready for small parties, get-togethers, and BBQ’S with friends & family this Summer.
Not a lot of travel happening this year, so we get to enjoy the simple pleasures of good food and great conversations.
If you’re looking for a really FUN, and inventive Salad to bring to those backyard parties, then I’ve got you covered!
#LifeOfTheParty
There’s no doubt we first eat with our eyes!
Bright layers just beg to be eaten!
Feel free to make substitutions with what YOU have on hand, or whatever veggies you love best.
Get CREATIVE and have FUN.
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
Instructions:
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
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
Instructions
- 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
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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
Instructions
- 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
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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