Layered Black Bean Salad with Greek Yogurt Ranch

Name: Layered Black Bean Salad with Greek Yogurt Ranch
Total time: 20 min
Yield: 3 servings
Cuisine: International
Ingredients: 1 1/2 lb (680 g) fresh tomatoes, chopped; 2 to 3 garlic cloves, minced; 1/2 teaspoon sea salt, or to taste; 1/4 teaspoon freshly ground black pepper; 2 cups (300 g) corn kernels, thawed if frozen; 1 medium red onion, diced; 2 cans (15 oz / 425 g each) black beans, rinsed and drained well; 1 large English cucumber, chopped; 4 cups (about 200 g) thinly shredded lettuce; 1 cup (240 g) plain Greek yogurt; 1 to 2 tablespoons unsweetened almond milk, to thin; 1 tablespoon Dijon mustard; 2 teaspoons garlic powder; 1 teaspoon onion powder; 3 tablespoons finely chopped fresh dill or parsley; 3 tablespoons finely chopped chives; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper

Wassafatouma

Recipe Contributor

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20 mins

3 Servings

This layered salad looks beautiful in a clear glass bowl and can be assembled up to two days ahead. Sweet corn, black beans, garlicky tomatoes and crunchy vegetables are finished with a tangy homemade ranch made from Greek yogurt and fresh herbs. It is great for potlucks, picnics and barbecues.

Layered Black Bean Salad with Greek Yogurt Ranch

Preparation Steps

1Step 1

Make the dressing first: whisk the yogurt, almond milk, mustard, garlic powder, onion powder, herbs, salt and pepper in a small bowl until smooth. Cover and refrigerate.

2Step 2

In another bowl, gently stir the chopped tomatoes with the garlic, salt and pepper. Let them sit for 5 minutes, then drain off excess juice so the salad doesn't get watery.

3Step 3

Choose a large clear glass bowl with straight sides. Spread the corn evenly over the bottom as the first layer.

4Step 4

Add the red onion in an even layer, followed by the black beans.

5Step 5

Spoon the tomatoes over the beans, then add a layer of cucumber and finish with the shredded lettuce on top.

6Step 6

Cover tightly and refrigerate until ready to serve, up to 48 hours.

7Step 7

Just before serving, drizzle about 1/2 cup of the ranch over the top and bring the rest to the table. Serve with a long spoon so each portion reaches every layer.

Tips & Variations

Keep the lettuce dry and on top; it protects the layers below and stays crisp until serving.
Swap the black beans for pinto beans or chickpeas, or add shredded cheddar and diced avocado just before serving.
Once dressed, leftovers keep covered in the fridge for up to 1 day; the undressed layered salad keeps for up to 2 days.

Layered Black Bean Salad with Greek Yogurt Ranch

Preparation Steps

Tips & Variations

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