Yields:
6 - 8 serving(s)
Prep Time:
20 mins
Total Time:
30 mins
Jump to recipeGet ready to indulge in a far from boring salad that is loaded up with crunchy, fresh vegetables and tossed in a vibrant avocado and cilantro dressing. This Southwestern salad proves that a salad can be more than just a bowl of greens! Lots of crunchy, creamy, flavorful bits take this one over the top. Whether it is served as a refreshing entree topped with grilled chicken or steak or a robust side at any spring or summer dinner, everybody is going to want seconds.
What is a Southwestern salad?
While there are a few ingredients such as lettuce, avocado, and tomato that make this Southwestern salad shine, the ingredients vary from recipe to recipe, making this salad totally customizable. Prefer red onion over green onion? Swap it out! Are black beans not everybody’s jive? Serve them on the side! Does the grocery store have beautiful ears of corn? Grill them up and leave the frozen stuff for next season. Using all of the ingredients makes for a stunning veggie-packed salad, but feel free to add your own spin. A component that does make this salad special is a tangy homemade dressing—it is worth the time it takes for the avocado ripen to perfection. Plus, it's blitzed up in a blender, which is arguably one of the easiest ways to make a homemade salad dressing!
Can you make this salad in advance?
While this salad is best when it is prepared and eaten on the same day, there are a few things you can do ahead of time to make the preparation easier. The dressing will still be tasty if it is made a day in advance and stored in an airtight container, it just might not be as bright green. Other than the avocado, all of the vegetables can be chopped up and stored in airtight containers for a quick toss the next day.
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Ingredients
For the dressing
- 1
ripe avocado, pitted and peeled
- 1/4 cup
red wine vinegar
- 2 Tbsp.
fresh lime juice
- 2 Tbsp.
chopped fresh cilantro
- 1/2
jalapeño, seeded and coarsely chopped
- 1
clove garlic, coarsely chopped
- 1/2 tsp.
kosher salt
- 1/2 tsp.
ground black pepper
- 1/2 cup
olive oil
For the salad
- 2
heads romaine lettuce, chopped
- 1
(15-oz.) can black beans, drained and rinsed
- 1 1/2 cups
grape tomatoes, cut in half
- 1
orange bell pepper, seeded and chopped
- 1 cup
frozen corn, thawed
- 1 cup
shredded pepper jack cheese
- 4
green onions, sliced
- 1/2 cup
chopped fresh cilantro
- 1
ripe avocado, peeled, pitted, and cubed
- 1/2 cup
crushed tortilla chips or strips
Directions
- Step 1For the dressing: To a blender or food processor, add the avocado, red wine vinegar, lime juice, cilantro, jalapeño, garlic, salt, and pepper. Blend or pulse until almost smooth; there should still be bits of cilantro. Add the oil and blend until incorporated.
- Step 2For the salad: To a large bowl, add the lettuce, black beans, tomatoes, bell pepper, corn, cheese, green onion, cilantro, avocado, and tortilla chips. Drizzle with the dressing and toss to combine. Serve immediately.
Tip: Toss the cubed avocado with a tablespoon or two of lime juice before adding it to the salad to maintain its beautiful green color.
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