Recipe

New Recipe: Layered Bean Salad ๐Ÿฅ—๐ŸŒฝ๐Ÿฅ’

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New Recipe: Layered Bean Salad ๐Ÿฅ—๐ŸŒฝ๐Ÿฅ’
*Swipe for Step-by-Step โ–ซ๏ธ 150 Calories per serving ๐Ÿ’๐Ÿปโ€โ™€๏ธ๐Ÿด โ €
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If you’re looking for a really FUN, and inventive salad to share with your friends and family this summer, then try this [email protected] cleanfoodcrushย Itโ€™s quick to make and looks great, these layers just beg to be eaten!๐Ÿ˜
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๐ŸŒŸ TOP TIP: Feel free to make substitutions with what YOU have on hand, or whatever veggies you love best!
Get CREATIVE and have FUN ๐Ÿฅณ
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Makes 4-6 servings
150 calories each
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โ–ซ๏ธ Ingredients:
1.5 lb fresh tomatoes, chopped
1/2 tsp sea salt, to taste
1/4 tsp freshly pepper
3 cloves fresh garlic, minced
4 cups shredded lettuce of choice
2 cans black beans
2 cups sweetcorn (I used frozen)
1 medium red onion, diced
1 large cucumber, chopped
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โ–ซ๏ธ For your Ranch:
1 cup plain Greek yogurt,
1-2 Tbsps unsweetened almond milk
1 Tbsp dijon mustard
1/4 tsp sea salt and pepper
2 tsps garlic powder
1 tsp onion powder
3 Tbsps finely chopped fresh dill or parsley
3 Tbsps finely chopped chives
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Instructions:

First, make your homemade ranch.
Add all ranch ingredients to a small glass bowl, then whisk until well combined. Refrigerate.

Place your tomatoes, 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.
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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! โค