Southwestern chopped salads are my absolute favorite! When they’re full of black beans, corn, tomatoes, and avocado, you really can’t go wrong. I wanted to put an entertaining twist on my fave go-to salad so I am showing you how to created layered mini Southwestern salads! You can certainly create a larger version of this in a trifle bowl if you prefer. I happen to think these minis are just too cute for appetizers, don’t you think?
You can find mini glassware almost everywhere these days. I’ve seen great selections at Pier 1 and Target. For a fancy twist, you could even serve these up in stemmed martini glasses! I find regular forks to be the best for eating salads, rather than appetizer forks. I actually don’t think these layered southwestern salads need a separate dressing since they’re so small, but you can certainly serve one. I’d recommend a cilantro dressing or even a spicy ranch would be a delicious addition. You can also adjust these layers to fit your favorite tastes. Other suggestions include diced red onion, shredded cheese, and shrimp or chicken! I just love the idea of serving up mini layered salads.
- 3-4 cups salad greens (I used arugula)
- 2 cups corn kernels (fresh or thawed)
- 2 cups black beans (rinsed and drained)
- 1 1/2 cups tomatoes, chopped
- 1 ripe avocado, cubed
- 1/2 cup tortilla strips
- Layer salad greens into the bottom of each glass container.
- Layer corn, black beans, and tomatoes on top of greens.
- Finish with cubed avocado and tortilla strips.
I hope you’ll try these this summer! It’s the perfect season for fresh veggies. I’ve been raiding my Mom’s garden for the sweetest cherry tomatoes that were perfect in these mini southwestern salads. You might have seen my daughter loving these tomatoes on Instagram lately, she’s obsessed. Whenever we go outside at her house, she heads straight to the tomato plant to see if any are red and ripe for eating. I need to video it for y’all, it’s hilarious.