Southwestern Layered Salad

© 2014 Turner Broadcasting System, Inc. All rights reserved. An old potluck favorite, the layered salad is perfect when spiced up with Southwestern flavors. Lighten up classic mayonnaise-based dressing by swapping in olive oil mayonnaise and nonfat Greek yogurt. Lots of veggies, black beans and a bit of Cheddar cheese add staying power.

• Ready In: 25 mins
• Yields: 4

Ingredients

• 3  large eggs
• 4  slices  center-cut bacon
• 1⁄4 cup  plus 3/4 tablespoon nonfat  Greek yogurt
• 1⁄4 cup  olive oil mayonnaise
• 1  tablespoon fresh lime juice
• 1  pinch cayenne pepper
• 1⁄4 head iceberg lettuce, chopped
• 1  red bell pepper, stemmed, ribs removed, seeded and sliced across in 1/4-inch rings
•  one 15 . 5-ounce can black beans, drained and rinsed
• 1  cup  cooked corn kernel
• 2  ounces  shredded cheddar cheese

Directions

1. Place the eggs in a large pot and fill with cold water; bring to a boil. Immediately remove from the heat and cover the pot for 10 minutes. Drain and then submerge the eggs in cold water. Peel, slice and set aside.
2. Lay the bacon on a paper-towel-lined microwave-safe plate. Cover with another paper towel. Microwave on high for 4 to 5 minutes. Crumble or cut the bacon into small pieces.
3. To make the dressing, whisk the yogurt, mayonnaise, lime juice and cayenne together.
4. Line the bottom of four serving bowls with the lettuce. Layer the red pepper rings, crumbled bacon, black beans, sliced egg and corn in each bowl. Drizzle the dressing over the salads and sprinkle the cheese on top. Refrigerate at least 30 minutes before serving.