CFC Layered Bean Salad

Ingredients:

* 1.5 lb fresh tomatoes, chopped

* 1/2 tsp sea salt, or to taste

* 1/4 teaspoon freshly ground black pepper, or to taste

* 2-3 cloves fresh garlic, minced

* 4 cups thinly shredded lettuce of choice

* 2 cans (15 ounces each) black beans, rinsed and drained well

* 2 cups organic corn (I used frozen, thawed)

* 1 medium red onion, diced

* 1 large English cucumber, chopped

* 1/2 cup homemade ranch salad dressing

For your Ranch:

* 1 cup plain Greek yogurt,

* 1-2 Tbsps unsweetened almond milk to thin

* 1 Tbsp dijon mustard

* sea salt and fresh ground black pepper, to taste about a 1/4 teaspoon each

* 2 tsps garlic powder

* 1 tsp onion powder

* 3 Tbsps finely chopped fresh dill or parsley

* 3 Tbsps finely chopped chives

Instructions:

* First, make your homemade ranch.

* Add all ranch ingredients to a small glass bowl, then whisk until well combined.

 Refrigerate until ready to use.

* Place your tomatoes together with garlic, salt 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, and serve immediately.

* Serve your beautiful salad with a long han

dled spoon to dig deep, and enjoy!