Southwestern Salad with Southwestern Vinaigrette Dressing
Southwest Salad Recipe with black beans and corn ... and so much more. A beautiful combination of greens and vegetables with a feisty southwest honey lime vinaigrette.
Servings 8
Calories 166kcal
Ingredients
- For The Southwest Dressing
- ¼ cup fresh lime juice about 1 large lime
- 2 tablespoons honey
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon Kosher salt
- 4 tablespoons olive oil
- ¼ teaspoon New Mexico Chile Powder Add more if you want more heat.
- For The Southwest Salad
- 1 jalapeno pepper thin sliced (seeds and veins removed if you want less heat)
- 1 large head romaine lettuce or artisan salad greens, chopped
- 1 bell pepper orange or red, chopped
- ½ medium sweet onion halved and then sliced in to half-rings
- ½ small Jicama peeled and cut into match sticks
- 1 small zucchini small chopped
- 10 cherry tomatoes halved
- 1 cup sweet corn thawed from frozen, or cut off the cob.
- 1 cup canned black beans drained and rinsed
- 4 whole radish thin sliced
- 1 avocado chopped
- ¼ cup cilantro chopped
- Tortilla strips and Mexican crumbling cheese for garnish I purchase tortilla strips from the grocery store
Instructions
- For the dressing, combine lime juice, honey, cumin garlic powder, salt and olive oil in a large mason jar. Shake vigorously to combine ingredients. Set aside.
- Prep all vegetables by chopping and slicing. Save prepping avocado until ready to serve so it won't change colors.
- Add greens to a large salad bowl. Start sprinkling in the beans, corn and prepped veggies. I like to add sliced radish and jalapeno peppers to the edge of the bowl for presentation. No need to toss, or toss gently so the vegetables won't fall to the bottom. It's all about keeping those bright colors for presentation.
- Serve dressing on the side. Garnish with tortilla strips, crumbled cotija cheese, and chopped cilantro.
Notes
Tips For Success:
- Beans: Drain and rinse black beans well. And it's even a good idea to pat the beans dry with a paper towel, while they're still in the colander. Doing so will reduce the risk of a watery salad.
- Avocado: Wait until the last minute to slice or dice the avocado. Doing so too early will cause the avocado to become discolored.
- Lime Juice: Please use fresh lime juice rather than bottled.
- Jalapeno Peppers: Remove seeds and veins from the jalapeno peppers to reduce heat. Cut the top off the pepper and use a thin handle of a dinner fork or spoon. Scrape out the seeds and veins and then slice.
Nutrition
Calories: 166kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 356mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1025IU | Vitamin C: 38mg | Calcium: 15mg | Iron: 1mg
