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Ingredients 0/16
Why This Recipe Is A Favorite
This salad is a vibrant mix of fresh ingredients and bold flavors. It brings together the creaminess of avocado and sour cream with the crunch of vegetables and the zest of southwestern spices. It’s colorful, healthy, and perfect for any gathering or weeknight meal.
Best Cooking Tips
- Use ripe but firm avocados to avoid mushiness.
- Chill all ingredients before assembling for a crisp salad.
- Layer ingredients gently to keep the salad looking neat and appealing.
- Chill all ingredients before assembling for a crisp salad.
- Layer ingredients gently to keep the salad looking neat and appealing.
Directions
Combin the dressing mix, buttermilk, yogurt, and taco seasoning in a bowl—give it a good stir until everything is well blended. Take a large serving bowl and line the bottom with torn lettuce leaves. In another bowl, mix together the roasted peppers, black beans, corn, onion, and green chiles. Spread this colorful mixture evenly over the lettuce. Next, add a layer of chopped tomatoes and sprinkle a generous amount of Cheddar cheese on top. Arrange avocado slices in a neat overlapping circle for a nice touch. Finish it off with some fresh cilantro leaves for garnish. Serve the dressing on the side so everyone can add as much as they like.
Serving Tips
Serve this salad as a side dish with grilled chicken or tacos for a complete southwestern meal. It also works well as a light lunch with some warm tortilla chips on the side. Garnish with fresh cilantro or a squeeze of lime for extra brightness.
Freezing Tips
Store leftovers in an airtight container in the refrigerator. To keep the salad fresh, add any dressing just before serving. If layered with sour cream or dressing, expect it to last about 1-2 days before the vegetables start to soften.
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