Southwest Salad

This vibrant Southwest Salad combines crisp romaine lettuce with black beans, corn, bell peppers, and creamy avocado, all tossed in a zesty chipotle lime dressing for an easy, flavorful meal ready in minutes.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Green Salads

Cuisine: Southwestern

Calories: 215

Ingredients Equipment Method Notes

Ingredients

For the Salad Base

4 cups romaine lettuce chopped
1 cup corn kernels cooked (fresh, frozen or canned)
1 cup black beans rinsed and drained
1 medium red bell pepper diced
1 ripe avocado cubed
1/4 cup cilantro leaves chopped

For the Chipotle Lime Dressing

2 tablespoons fresh lime juice
3 tablespoons chipotle mayonnaise
salt and pepper to taste

Optional Toppings

1/2 cup cherry tomatoes halved
1/4 cup red onion thinly sliced
1/3 cup cotija or queso fresco cheese crumbled
1 cup grilled chicken diced
1/4 cup tortilla strips or crushed tortilla chips

Equipment

Large salad bowl
Small mixing bowl
Whisk
Cutting board
Sharp knife
Salad tongs

Method

In a large salad bowl, combine the chopped romaine lettuce, corn kernels, rinsed black beans, and diced red bell pepper. Toss gently to distribute evenly.
Carefully fold in the cubed avocado and chopped cilantro leaves, being careful not to mash the avocado.
In a small bowl, whisk together the fresh lime juice and chipotle mayonnaise until smooth. Season with salt and pepper to taste.
Pour the dressing over the salad and gently toss until all ingredients are lightly coated.
Let the salad rest for about 15 minutes before serving to allow flavors to meld. If using tortilla strips or chips, add them just before serving.
Serve immediately as a main dish or side salad. For a heartier version, add the optional grilled chicken on top.

Notes

For meal prep, store the dressing separately and add avocado just before serving.
Use fire-roasted corn for enhanced smoky flavor.
Make it a spicier black bean salad by adding jalapeño and extra seasoning.