Yes, summer may be winding down and Fall may be in full swing — but there is nothing like a delicious Tex Mex Layered side salad no matter what time of year! I make this bean salad when I am in a pinch and want something that is easy but also nutritious. Serve on a bed of rice or in a tortilla, or just as side dish with any meal.
The will literally come together in 10 minutes and is ready to serve immediately. The flavors are fresh and bright!
Tex Mex Layered Salad
The Players
- 1/2 cup organic corn kernels
- 1 1/2 cups organic black beans, soaked
- 1 small organic onion, diced
- 10 organic cherry (or similar) tomatoes, sliced
- 2 large fresh organic basil leaves, chiffonade
- 3 tablespoons organic cold press olive oil (yours is probably fake; where to buy olive oil)
- 1 tablespoon organic balsamic vinegar (where to buy balsamic vinegar)
- salt & pepper, to taste
OPTIONAL:
- 1/4 teaspoon chili powder
- 1/8 teaspoon cumin
The How-To
1. In a bowl, simply layer the ingredients starting with the corn then the beans, onion, tomatoes, basil, dressing, and seasoning.
2. I like to present the salad layered and then toss it right before serving. Enjoy!
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Cool
What is the yellow??? Tomatoes?
Yes. 🙂
What is chiffonade?
Here is a YouTube video showing you how to chiffonade basil. 🙂
http://www.youtube.com/watch?v=yJEQFgfv7iw
Jan, correct!
I tried this out and it’s perfect after a long run. 🙂 It was filling and really delicious. The chili powder is a great addition for me!
Yay! I am so happy you liked it! 🙂
That sounds refreshingly yummy!