This flavorful vegan southwest salad is loaded with veggies like romaine lettuce, corn, tomatoes, black beans, avocado. It makes a great main dish salad!
½cuplow sodium canned black beansrinsed and drained
10grape tomatoeshalved
½cupcanned cornor thawed frozen corn
½avocadosliced
2scallionsthinly sliced, white and light green part only
¾cupsouthwest tortilla strips
Cilantro Lime Dressing
¼cupcilantro
2tablespoonslime juice
2tablespoonsolive oil
1clovegarlic
½teaspoonground cumin
¼teaspoonchili powder
½teaspoonhoney
Saltto taste
Instructions
Southwest Salad
Divide all salad ingredients amongst two large plates or bowls. Serve dressing on the side for dipping or pour desired amount over the top.
Cilantro Lime Dressing
In a small blender or food processor, combine cilantro, lime juice, olive oil, garlic, cumin, chili powder, and honey until smooth. Taste and add salt as needed.
Serve on the side of the salad, or drizzle over just before serving.
Notes
Tips for customizing
Add the avocado or ¼ cup sour cream to the dressing ingredients when mixing for a creamy southwest avocado dressing
Add cubed or shredded cheddar jack cheese
Add 1 cup of cooked quinoa for extra protein and texture
Cut grilled corn off the cob instead of using canned or frozen corn
Meat eaters can add grilled chicken
Swap the southwest tortilla strips for regular tortilla strips, crumbled tortilla chips, or Doritos
Use this salad as a filling for a wrap to take it to work, school, or anywhere on the go