Half a teaspoon of sea salt, chopped; or to taste

one pound fresh tomatoes

1/4 tsp freshly ground black pepper, or more according to flavour

2–3 freshly chopped garlic cloves

4 cups of your favourite thinly shredded lettuce

Two fifteen-ounce cans each black beans, thoroughly washed and drained

Two cups of organic maize (I used thawed frozen)

Diced large English cucumber

chopped medium red onion

1/2 cup homemade ranch salad dressing

Regarding your Ranch:

cup plain Greek yoghurt, thin with 1-2 tablespoons of unsweetened almond milk

1 tablespoon dijon mustard

1/4 teaspoon each of sea salt

freshly ground black pepper, and to taste

tsp of garlic powder

teaspoon powdered onion

3 tablespoons of fresh parsley or dill, freshly chopped

3 Tbsps finely chopped chives

Directions:

Make your homemade ranch first.

Transfer all of the ranch components into a tiny glass bowl.

then beat until thoroughly blended. Store in the fridge until needed.

Combine your tomatoes with the salt, garlic, and

pepper into a bowl. Gently stir to combine To assemble your layered salad, use a clear glass bowl with straight sides as shown to create this layered look.

For your first layer spread corn all over the base.

Next layer the onions and black beans, as shown.Then, arrange the tomatoes over that, followed by cucumbers and lettuce.

Cover and refrigerate for up to 48 hours.

Just before serving, drizzle dressing on top, andserve immediately.

Serve your beautiful salad with a long handled.

Tips for the Best Layered Bean Salad

• Use a clear glass bowl or mason jars for a beautiful presentation—great for showing off all those colorful layers.
• Drain and rinse canned beans well to remove excess sodium and keep the salad fresh.
• Layer wisely: Start with beans and sturdy veggies (like bell peppers, corn, cucumbers) at the bottom, and softer ingredients (like avocado or greens) at the top to prevent sogginess.
• Add dressing just before serving or layer it at the very bottom if you’re meal prepping in jars.
• Chop veggies evenly for the best texture and presentation.

Tasty Variations

Southwest Style:
Black beans, corn, red onion, cherry tomatoes, avocado, cilantro, and a lime-cumin vinaigrette.

Mediterranean Vibes:
Chickpeas, cucumber, red bell pepper, red onion, olives, feta (or vegan feta), and a lemon-herb dressing.

Tex-Mex Kick:
Pinto and black beans, corn, jalapeños, chopped romaine, shredded vegan cheese, and chipotle ranch dressing.

Crunchy & Cool:
White beans, shredded carrot, radishes, cucumbers, green onions, and a dill-yogurt dressing.

Protein-Packed:
Mix kidney beans, edamame, quinoa, and chopped kale with tahini-lemon dressing for a hearty meal.