Garden Fresh Layer Salad Food

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LAYERED GARDEN BEAN SALAD



Layered Garden Bean Salad image

For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. -Melissa Wharton, Cincinnati, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 8

2 cups shredded romaine
2 cans (15 ounces each) black beans, rinsed and drained
2 tablespoons chopped red onion
2 cups frozen corn, thawed
2 English cucumbers, chopped
4 medium tomatoes, chopped
1/2 cup reduced-fat ranch salad dressing
1 teaspoon cumin seeds

Steps:

  • In a 4-qt. glass bowl, layer the first 6 ingredients. In a small bowl, mix salad dressing and cumin seeds; drizzle over salad.

Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 180mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

GARDEN FRESH LAYER SALAD



Garden Fresh Layer Salad image

This is a nice side dish for a barbeque, using your garden produce. In addition to the listed ingredients, I sometimes add carrots or cabbage.

Provided by Ann Elizabeth

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 9

1 head lettuce, drained well and broken into small pieces
1/2 c sweet onion
1/2 c green pepper
1/2 c celery
1 pkg frozen peas, thawed and drained well
2 c light mayonnaise
2 Tbsp sugar
1 c grated cheddar cheese
8 slice crisp bacon, crumbled or one jar real bacon bits

Steps:

  • 1. Combine onion, pepper and celery. Combine mayo and sugar.
  • 2. Layer in 9" x 13" dish or bowl in order listed. A trifle bowl is perfect for this pretty salad. I always layer the ingredients twice.
  • 3. Chill at least ten hours.

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