This healthy Southwestern chopped salad recipe is easy, delicious, and full of flavor made with fresh vegetables, plant-based proteins and topped with creamy avocado cilantro dressing. This Southwest Salad is Vegetarian, Vegan, and Gluten-free.
I first got introduced to this delicious Southwestern Avocado Salad in Specialty's Cafe & Bakery near my workplace. After that, spicy Thai Peanut Salad and Southwest chopped salad were my favorite lunch options there.
So I wanted to try it at home, and I adapted this recipe from Tasty. This salad has the best Southwest flavors, chopped romaine hearts topped with juicy grape tomatoes, corn, black beans, green and red onions, cilantro, and avocado cilantro lime dressing.
This southwest salad recipe is a keeper for potlucks, backyard barbeque, quick lunches, meal prep, and much more.
For the meal prep, I usually cook black beans using the Instant Pot in big batches and then freeze the cooked beans in 1.5 cups quantity and use them in recipes instead of canned black beans.
If you love Lentils & Beans and looking for more Instant Pot Indian Recipes? Here are my 22+ Instant Pot lentils & Beans Recipes you must try.
Do try this recipe and post your feedback in the comments section. I can vouch this salad will be a great hit at your home for your next lunch or dinner.
Ingredients to make Southwest Salad
- Fresh Greens: I have used romaine hearts lettuce for this salad, but you can use iceberg or any spring mix for this salad.
- Beans: use canned or freshly cooked beans. I have used black beans, you can also use pinto beans or red kidney beans. When I have time I cook black beans in an Instant Pot Pressure cooker. Set the pot to “BEAN/CHILI” Mode and set the timer to 35 minutes OR (20 minutes for beans soaked overnight) and natural pressure release.
- Sweet corn: I have used frozen corn and cooked it for two minutes in boiling water. You may also use fresh corn if available or canned corn. I also like using Trader Joe's frozen roasted corn in this recipe.
- Bell pepper: I have used a mix of colored bell peppers. You can use any bell pepper that is available.
- Tomatoes: I used grape tomatoes but you can also use Roma tomatoes (de-seeded & diced).
- Onion: red onion works best in salads so that’s what I used. I have also used green onions in this recipe.
- Herbs: I used cilantro but feel free to use parsley or other fresh herbs you have.
- Dressing: I have used homemade Avocado Cilantro Lime Dressing, it's creamy, healthy, and incredibly easy to make. You can also use just cilantro lime dressing or dressing of your choice.
- Toppings: You can add Tortilla Strips, they are optional but they give a great texture to the salad. You can also add shredded cheddar cheese on top for a great Tex Mex Salad.
How to Make Southwestern Salad with Avocado Dressing
To make the avocado dressing:
Place all the ingredients in a food processor or blender.
Process or blend until smooth by scraping the sides a few times. Adjust the seasoning at this stage, and feel free to add some water to get the desired consistency.
Avocado cilantro dressing is ready.
To Assemble
Add lettuce, black beans, corn, bell peppers, onion, tomato, green onions, and cilantro to a large mixing bowl.
Pour the dressing over the salad and toss to coat.
Serve immediately and Enjoy!
What to serve with Southwestern Salad with Avocado Dressing?
- Cilantro lime rice
- Veg chili
- fresh-baked focaccia
Variations & Tips
- You can add additional vegetables of your choice like shredded carrots, cucumber, diced avocado, and olives.
- Use any beans of your choice. Black beans, pinto beans, or red kidney beans all pair well in this southwestern salad recipe.
- You can also use cheese blend or cheddar cheese for garnishing.
- Leftover avocado dressing can be refrigerated for up to 3 days.
Can I make this salad ahead of time?
Yes, you can. You can prepare the dressing, chop all the veggies in advance, and store them in the refrigerator in airtight containers until ready to use. Before serving, toss everything well and top it with corn strips and cheese if desired.
More Salad Recipes
- Chickpea Salad with Yogurt dressing
- Boiled Peanut Salad
- Thai Salad with Peanut Dressing
- Avocado Cucumber Tomato Salad
- Chickpea Cucumber Salad
- Quinoa Black Bean Salad
Southwest Salad with Avocado Dressing
Ingredients
Measuring cup used 1 cup = 250 ml
For Dressing
- 1 large ripe avocado
- ½ cup cilantro
- ¼ cup olive oil
- 1 clove garlic
- 1 lime juiced
- salt and pepper to taste
For Salad
- 1 head romaine lettuce chopped (about 2 cups)
- 1 15-ounce can black beans drained and rinsed (about 1.5 cups)
- 1 cup corn kernels cooked
- 1 cup bell pepper chopped
- ½ cup red onion chopped
- ¾ cup grape tomato halved
- 2 green onions sliced
- ¼ cup cilantro finely chopped
Instructions
To make the avocado dressing:
- Place all the ingredients in a food processor or blender.
- Process or blend until smooth by scraping the sides few times. Adjust the seasoning at this stage and feel free to add some water to get the desired consistency.
To Assemble
- In a large mixing bowl, Add lettuce, black beans, corn, bell peppers, onion, tomato, green onions and cilantro.
- Pour the dressing over the salad and toss to coat.Serve Immediately and Enjoy!
Notes
- You can add additional vegetables of your choice like shredded carrots, cucumber, diced avocado, olives.
- Use any beans of your choice. Black beans, pinto beans, or red kidney beans all pair well in this southwestern salad.
- You can also use cheese blend or cheddar cheese for garnishing.
- Leftover avocado dressing can be refrigerated for up to 3 days.
Nutrition
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