vegan southwest salad

A Mexican inspired Vegan Southwestern Pasta Salad with Roasted Sweet Potato, Grilled Corn, Cherry Tomatoes, Black Beans &amp; a Cumin Lime Vinaigrette.

Vegan Southwestern Pasta Salad

Pasta

Onions

Cherry Tomatoes (halved)

Black Beans (drained)

Avocado (diced)

Cilantro (chopped finely (you can use Parsley instead))

Corn Kernels (preferably frozen)

tbsp Olive Oil

tsp Salt/Pepper

Sweet Potato (diced)

tsp Ground Coriander

tsp Ground Cumin

Paprika

Lime

Lime Juice

tbsp Rice Vinegar

Olive Oil

tsp crushed Garlic

tsp Agave Nectar

tsp Salt/Pepper (to taste)

Start off preparing your Roasted Corn and Sweet Potato. Preheat oven to 200C/400F.

In a bowl, combine your Cork Kernels with Olive Oil and Salt/Pepper, to taste. Lay on a parchment lined baking tray in a single layer and roast in the oven for 10-12 minutes. Corn is ready when it is nicely browned, not burnt.

Remove from oven.

Combine diced Sweet Potato, Olive Oil, Ground Coriander, Ground Cumin, Paprika and Salt/Pepper, to taste in a bowl. Mix to combine and transfer to a parchment lined baking sheet. Turn oven down to 180C/360F and roast Sweet Potatoes for 15-20 minutes or until golden and tender.

Meanwhile, cook your pasta according to directions on packaging. Once cooked, drain and place in a large salad bowl.

Toss Pasta with your Green Onions, drained Black Beans, halved Cherry Tomatoes, Avocado, Roasted Corn, Roasted Sweet Potato and Cilantro.

To make dressing, combine everything in a bowl and whisk well. Pour over Pasta Salad and toss to combine.

Check for seasoning and adjust accordingly. Serve.

This Vegan Southwestern Pasta Salad is lovely warm, but can also be enjoyed cold. Kept in an air-tight container, it will last for up to 1 week.

Chopped Southwest Salad Recipe is a vegan version of a popular summer salad loaded with vegetables and black beans, all chopped into perfect bite-sized pieces with two oil-free dressing options to meet your individual tastes.

Chopped Southwest Salad

flour corn tortillas

lime juice

sea salt

garlic powder

chili powder

Romaine lettuce (chopped)

black beans

onion

cucumber

Red bell pepper (diced)

corn

jalapeno (diced small)

tri-colored grape tomatoes

raw cashews (soaked overnight

apple cider vinegar

water

avocados (pit, and flesh removed)

cilantro

lime

garlic (minced)

Tablespoons apple cider vinegar

cumin

pepper

Cut flour or corn tortillas into thin strips

Place tortilla strips in a bowl and pour lime juice into the bowl.

Using your hands, todd tortilla strips in the lime juice until they are all covered.

Then, sprinkle with seasonings and toss again.

Place tortilla strips in the bottom of the air-frier

Set temperature at 370 degrees

Cook for 10 minutes; tossing at 5 minutes.

Remove from the air-fryer pan.

Let cool

If you don't plan to use the air-fried tortilla strips right away, place them in a bowl and leave them out on the counter. Do not put them in a plastic bag; they will get soggy.

Air-fried Tortilla Strips

Chop the Romaine lettuce and place in the base of a large bowl

Drain and rinse black beans

Chop all other vegetables in uniform size

Chop jalapeno smaller, as it is stronger and needs to be more distributed

Chop avocado right before serving to avoid browning

Add all chopped vegetables to the bowl with lettuce.

Add all ingredients to a high-speed blender.

Blend on high until smooth

Cover and place in the refrigerator until ready to serve

Vegan Southwest Dressing

OPTIONAL INGREDIENTS

Avocado Cilantro Dressing

Add grilled tofu or faux chicken strips if desired.

Add vegan cheese of choice

Optional Ingredients

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)

Cilantro

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!

Fresh summer vegetables and roasted sweet potato are drizzled with a tangy cilantro lime dressing for a delicious vegan take on a traditional southwest favorite. No measuring required!

Roasted Sweet Potato Southwest Salad

potato

lettuce

tomatoes

limes

organic black beans

avocado

olive oil

sea salt and pepper

Lime wedges

Pepitas

Avocado Cilantro Lime Dressing

Chop a medium raw sweet potato into cubes. Place on lined baking sheet along with an ear of corn. Drizzle both with olive oil evenly coating each side and season with sea salt and black pepper. Roast on 425 degrees Fahrenheit/218 Celsius for about 20 minutes or until golden brown. Now is the time to start preparing the vegetables.

Coarsely chop romaine lettuce and cilantro (keep separate)

Slice red onion.

Chop grape tomatoes in half.

Slice limes into wedges.

Using a knife, cut sweet corn from cob.

Rinse and drain black beans.

Slice avocado last, into thin layers. Squirt some lime juice on avocado slices and sprinkle with sea salt to keep from turning brown.

Assemble salad placing lettuce leaves as first layer, then top with all the veggies. Drizzle on cilantro lime dressing and top with pepitas and a few more cilantro leaves. Serve immediately.

This is one of the tastiest and most filling salads I've made.  It was great for meal planning. Loved everything about it, the flavors, textures and colors. Great recipe!

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Top 4 vegan southwest salad recipes from across the web

The most viewed vegan southwest salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Southwestern Pasta Salad

Chopped Southwest Salad

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The most viewed vegan southwest salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine