Go Back
–+ servings
Servings: 4 -6

CFC Layered Bean Salad

Pin Print
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

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
Like this? Leave a comment below!