southwest salad recipe

Southwest Salad is a delicious and hearty salad that is loaded with classic southwestern flavors with a Tex-Mex twist, tossed in a homemade salad dressing.

Southwest Salad

romaine lettuce

grape tomatoes or cherry tomatoes, halved

(15 ounce) can black beans

corn, cooked (can use canned

avocado

red onion, sliced

yellow cheddar, cubed

breasts, sliced (optional)

recipe southwest salad dressing (about 1 cup)

In a large serving bowl, add romaine lettuce, tomatoes, black beans, corn, avocado, red onion, yellow cheddar, and sliced chicken (if using).

Drizzle southwest salad dressing over the salad and serve or toss to coat. Serve immediately.

Our favorite Southwest Salad recipe is healthy and hearty and topped with a delicious homemade cilantro ranch dressing.

Southwest Salad Recipe

lettuce

orange bell pepper (chopped)

black beans

cherry tomatoes (halved

corn

chicken breasts (seasoned to taste, cooked and cubed)

green onions (optional)

chopped cilantro (optional)

Ranch dip or dressing mix ((or 3 tablespoons))

mayonnaise

sour cream

cilantro

garlic

jalapeños

milk

For the dressing, combine all ingredients in a blender, beginning with ⅓ cup of milk. Blend until smooth. Add more milk as needed until it is the consistency you like. Refrigerate dressing until ready to serve.

Place all salad ingredients in a bowl and stir to combine.

Drizzle with dressing before serving.

https://content.jwplatform.com/videos/2fpvtrs8.mp4

Our Favorite Southwest Salad Recipe Filled With Chicken, Peppers, Beans, Corn, Tomatoes, Avocado And Topped With A Homemade Cilantro Ranch Dressing.

Southwest Salad is a hearty mix of flavorful grilled chicken, avocado, cheese, corn and beans served with a creamy cilantro dressing! It has that rich Mexican vibe, and it is done in 30 minutes or less!

chicken breasts

taco seasoning

smoked paprika

salt

lime

olive oil

romaine lettuce (chopped)

avocado (sliced)

tomatoes

corn (rinsed and drained)

cheddar cheese (grated)

cilantro (for topping)

Greek yogurt

mayo

cilantro (packed)

lime juice

honey (or maple syrup)

green onions

Cilantro

In a medium ziplock bag, add the chicken breasts, taco seasoning, smoked paprika, salt, lime juice, lime zest, and olive oil. Close and shake well to fully coat the chicken into the mixture.

Allow marinating for 10 minutes or up to 1-2 days in advance.

Marinate the Chicken:

Place a cast-iron grill skillet over medium-high heat and once its hot brush it with about 1 teaspoon of oil

Add the chicken and cook for 4-5 minutes on each side, depends how thick the chicken is.

ou can also cook the chicken on a gas grill. Turn on the grill to medium-high, clean the grates, and grill the chicken on both sides for about 10 minutes, or until cooked through.

Allow chicken to rest for at least 5-10 minutes before slicing it.

Cook the Chicken:

Add all the dressing ingredients to a food processor and pulse to combine until smooth.

Creamy Cilantro Dressing:

Place the chopped romaine lettuce on the bottom of a salad plate or bowl.

Top with avocado, chopped tomatoes, black beans, corn, cilantro, cheddar cheese, and sliced chicken.

Drizzle the dressing on top just before serving.

Garnish with chopped cilantro and chopped green onions.

Assemble:

This southwest salad with shrimp has it all - crisp romaine, creamy avocado, hearty black beans and straight-from-the-cob corn with sliced red onions and cilantro. Then, it's topped with perfectly, pan-seared shrimp and finished with a drizzle of honey chipotle vinaigrette for a nice little kick of heat.

Southwest Salad with Shrimp

shrimp,

teaspoon baking soda

tablespoon olive oil

teaspoon garlic powder

Salt and pepper

head romaine lettuce, chopped

avocado, sliced

tomatoes tomatoes

black beans, drained and rinsed

corn,

red onion

cilantro, chopped

lemon juice

honey

chipotle peppers

½ – 1 tablespoon adobo sauce

In a large bowl, cover the shrimp with cold water and stir in salt &amp; baking soda. Let the shrimp brine for about 30 minutes. Then, drain and pat dry with paper towels. Lightly season the shrimp with garlic powder, salt &amp; pepper.

Working in batches, sear the shrimp in a large non-skillet over high heat, turning once, until the shrimp have turned pink and are completely opaque (about 1-2 minutes per side). Transfer to a plate and set aside.

For the shrimp:

Combine ingredients in the bowl of a food processor or blender. Process until smooth.

Transfer to an air tight container and refrigerate until ready to use.

For the dressing:

Top with vinaigrette and toss to combine. Serve immediately.

For the salad:

This vegan southwest salad is a no-cook summertime delight. Filled with lettuce, black beans, sweet corn, bell peppers and more, it’s sure to satisfy all your senses whether served as a starter or as a full meal. It comes together so quickly and easily, and there’s no oven required! Light, filling, and oh so tasty, it’s perfect for those hot summer days!

Vegan Southwest Salad

vegan avocado dressing

romaine lettuce (approx. 5 cups 240 g/8.5 oz)

black beans, strained and rinsed

can yellow corn, drained (1.5 cups)

red bell pepper (1 1/3 cup 135 g/4.5 oz)

red onion (100 g/3.5 oz)

tomato, diced (1 heaping cup)

Tortilla chips (crushed up as salad topper)

Vegan shredded cheese

Walnut Chorizo

Salsa

Wash, chop, and pat dry your romaine or...

Wash, chop, and pat dry your romaine or use a salad spinner. Then, place the washed lettuce in a large mixing or salad bowl.

Slice your peppers and onion and dice your...

Slice your peppers and onion and dice your tomato. Add these to the bowl with the lettuce.

Next, strain your corn and place in the...

Next, strain your corn and place in the bowl. 

Then, strain and rinse your beans. Pat dry...

Then, strain and rinse your beans. Pat dry in a paper towel and add to the bowl also.

Now, add the vegan avocado dressing and mix...

Now, add the vegan avocado dressing and mix well to incorporate the dressing with all the ingredients.

Portion equally and top with a handful of...

Portion equally and top with a handful of crushed corn chips and some extra whole chips on the side. Add the rest of your desired toppings and enjoy!

https://mediavine-res.cloudinary.com/video/upload/kqdrw9mqpxony1rjqiwh.mp4

This vegan southwest salad is a no-cook summertime delight. Filled with simple ingredients like lettuce, black beans, sweet corn, bell peppers and more, it’s sure to satisfy all your senses whether served as a starter or as a full meal. It comes together so quickly and easily, and there’s no oven required! Light, filling, and oh so tasty, it’s perfect for those hot summer days!

Top 6 southwest salad recipe recipes from across the web

The most viewed southwest salad recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Southwest Salad

Southwest Salad Recipe

Southwest Salad Recipe

Southwest Salad with Shrimp

Southwest Salad with Shrimp

Vegan Southwest Salad

Top 6 southwest salad recipe recipes from across the web

The most viewed southwest salad recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southwest Salad

Southwest Salad Recipe

Southwest Salad Recipe

Southwest Salad with Shrimp

Southwest Salad with Shrimp

Vegan Southwest Salad

The most viewed southwest salad recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine