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Ingredients
4 cups mixed greens
1 cup cherry tomatoes, halved
1 cup corn kernels
1 cup black beans, drained and rinsed
1 cup shredded cheddar cheese
1 avocado, diced
1/2 cup ranch dressing
Optional: 1/4 cup sliced black olives, 1/4 cup chopped green onions
Directions
In a large bowl, layer the mixed greens.
Top the greens with cherry tomatoes, corn, black beans, and shredded cheese.
Add the diced avocado on top of the cheese.
Drizzle ranch dressing over the salad.
Optional: Sprinkle sliced black olives and chopped green onions over the salad.
Serve immediately and enjoy!
Kitchen Equipment Needed
Large mixing bowl
Cutting board
Knife
Measuring cups
How to Store Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The salad will keep for up to two days, but it’s best enjoyed fresh.
Recipe Tips and Variations
To make this salad even more filling, add grilled chicken or shrimp.
For a vegan version, omit the cheese and ranch dressing and use a vegan cheese alternative and dressing instead.
Feel free to customize this salad with your favorite toppings, such as bell peppers, cucumbers, or red onion.
FAQ
Q: Can I make this salad ahead of time? A: Yes, you can prepare the individual components of the salad ahead of time and assemble it just before serving to keep it fresh.
Q: Can I use a different dressing? A: Absolutely! Feel free to use your favorite dressing or vinaigrette in place of the ranch dressing.
Q: Can I add meat to this salad? A: Yes, grilled chicken, shrimp, or even bacon would make delicious additions to this salad.
Food and Drink Pairings
Pair this salad with a crisp white wine or a refreshing iced tea for the perfect summer meal.
Conclusion
I hope you enjoy making and eating this Seven-Layer 30-Minute Salad as much as I do. Don’t forget to share this recipe with your friends and family, and be sure to subscribe to my blog for more delicious recipes like this one. Happy cooking!
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