Southwestern Salad is a fresh and colorful, well-rounded salad that’s cool, crisp and full of zesty Tex-Mex flavor!
Dressing: Make the dressing, set aside on the counter or refrigerate. You can also make the dressing a day or two in advance so it’s ready to go anytime.
Salad: Prep the ingredients. In individual serving bowls, add the romaine, top with black beans, corn, tomatoes, mini peppers, cilantro, and avocado. Drizzle with dressing. Top with salt and pepper to taste.
Serve: Salad would be great with a sprinkle crumbled tortilla chips or pepita’s (pumpkin seeds) for added crunch and texture. Add the juice of one lime over top if you like.
Serves 2 – 3
Store: Leftovers can be stored in the refrigerator for up to 5 days in a covered container.
For variation, here is great nut free Cilantro-Lime Vinaigrette:
In a small bowl, whisk together the ingredients, let rest while preparing the salad. Taste for flavor before serving.
Serves 2, 1/4 cup per serving.
Nutrition information is calculated without the dressing. To see serving size and calories for the dressing, see Hatch Chili Dressing. Add the calories of the dressing and salad portions for your nutritional calculations.