Southwest Salad with Creamy Homemade Dressing

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10 minutes is all it takes to throw together this quick and easy Southwest salad loaded with fresh Mexican flavors and a super easy homemade dressing!

This salad is LOADED with all my favorite fresh Mexican ingredients and is hands down my favorite way to use fresh sweet corn in the summer!

Instructions

Let’s start with the dressing. Add sour cream, apple cider vinegar, lime juice, honey, cumin, chili powder, garlic powder, onion powder and salt and pepper to a small bowl or measuring cup. Whisk until completely combined.

Divide spring greens between 4 plates or containers. Then add black beans, corn and tomatoes.

Add red onions, sliced avocado and cotija cheese.

Now stand back and just admire your work for a moment. Let yours eyes take in this rainbow that you are about to indulge in!

Drizzle dressing over salad just before serving. Garnish with fresh cilantro and lime wedges!

You’ll Love This

• It’s so quick and easy! No cooking required! No fancy kitchen gadgets! And barely any prep work. If you’re into simple meal prep and effortless lunches, then this recipe is for you!
• The flavor combo is classic, but the dressing really make this salad unique. If you’ve ever had the Southwest salad from that fast food joint with the golden arches…you’re going to LOVE LOVE LOVE this salad. The dressing is a copycat version of that Newman’s Own dressing that McDonald’s serves but with a little Midwest Foodie flair.
• It’s a really hearty vegetarian meal that will fill you up and fuel you through your day! While this meal may require little prep and be super easy to throw together, it’s also loaded with veggies. Which means it will leave you feeling satisfied and energized – not tired and in a food coma like those couple slices of pizza from the office break room will!

Tips

• Use fresh lime juice! Bottled lime juice just isn’t going to give you the same zing or flavor that the fresh stuff will in this recipe. The lime juice is a big element of the acid in this dressing and fresh squeezed lime juice is going to give you the best flavor!
• Use fresh sweet corn if it’s in season. During the summer months I like to make this Southwest salad with corn that’s freshly cut from the cob. I don’t cook at all, I just add it as – and it’s DELICIOUS. If you prefer you could saute the fresh corn in a bit of olive oil (with salt and pepper of course) over medium heat for a couple minutes.
• Don’t forget the crunch! My favorite way to add a little texture to any salad is with something crunchy. In this case I love using those little crispy tortilla strips from the grocery store. They usually have some kind of flavor (chipotle, lime, cheddar, etc.) and if I’m being honest, they basically taste like little Dorito strips in your salad. But I’ve also used just regular tortilla chips crushed up a bit in this salad and that was delish too!
• Grab your greens from the farmer’s market if you can. Obviously living in Wisconsin our farmer’s market with fresh veggies is a “summer only” kinda deal. So as soon as June hits you can bet I’m down at the farmer’s market every Saturday getting salad greens until the harvest is over in late August. Fresh greens are going to make this salad taste even better!

Frequently Asked Questions

• Can I make this salad vegan? Yes! Just a few quick substitutions and your plant-based friends can enjoy this salad too!
  • Sub vegan sour cream (or yogurt) for regular.
  • Use agave instead of honey.
  • Replace the queso fresco with a crumbly vegan cheese or omit it all together.

• Can I make this salad ahead of time? Yes! Here’s some tips if you’re planning to enjoy this salad throughout the week:
  • Assemble salads with just lettuce, black beans, corn, tomatoes and onions. Refrigerate in air tight containers.
  • Just before serving slice avocado, add tortilla strips and drizzle with dressing.

• How do I get my family to eat food like this? Let them assemble it themselves!
  • Set out the ingredients and let your family create their own Southwest salad based on their tastes.
  • If they’re old enough, ask your kids to help with slicing the tomatoes or avocado.
  • Use ingredients that you know they’ll eat – if they love red pepper then add that. If they like shredded cheese, use that instead of the crumbly queso fresco.
  • The more involved you can get your family in the meal making process, the more likely they are to actually eat it!

Other Family Favorites

• Restaurant Style Blender Salsa
• Mexican Breakfast Casserole
• Slow Cooker Shredded Chicken Tacos
• Mexican Breakfast Bowl
• Slow Cooker Pork Carnitas
• Baked Fish Tacos

The Best Chopped Southwest Salad

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★★★★★

5 from 2 reviews

• Author: Kylie Lato
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 6 servings 1x

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Description

10 minutes is all it takes to throw together this quick and easy Southwest salad loaded with fresh Mexican flavors and a super easy homemade dressing!

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Scale 1x2x3x

Ingredients

Salad:

• 8 oz. your favorite spring green mix
• 1 can black beans, drained and rinsed
• 1 can corn kernels, drained
• 1 pint grape tomatoes, halved
• 2 avocado, thinly sliced
• 1 cup queso fresco or cotija, crumbled
• 1 cup tortilla strips or chips
• fresh cilantro for garnish
• lime wedges for garnish

Dressing:

• 16 oz. light sour cream
• 1/4 cup apple cider vinegar
• 3 tablespoons fresh squeezed lime juice
• 2–3 tablespoons honey
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt and pepper to taste

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Instructions

1. Divide salad greens evenly between 4 containers or plates. 
2. Top with black beans, corn, tomatoes, avocado, queso fresco and tortilla strips. 
3. Add all dressing ingredients to a small bowl and whisk until combined. 
4. Pour dressing over salad just before eating. Garnish with fresh cilantro and lime wedges and enjoy!

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Notes

Use fresh lime juice! Bottled lime juice just isn’t going to give you the same zing or flavor that the fresh stuff will in this recipe. The lime juice is a big element of the acid in this dressing and fresh squeezed lime juice is going to give you the best flavor!

Use fresh sweet corn if it’s in season. During the summer months I like to make this Southwest salad with corn that’s freshly cut from the cob. I don’t cook at all, I just add it as – and it’s DELICIOUS. If you prefer you could saute the fresh corn in a bit of olive oil (with salt and pepper of course) over medium heat for a couple minutes.

Don’t forget the crunch! My favorite way to add a little texture to any salad is with something crunchy. In this case I love using those little crispy tortilla strips from the grocery store. They usually have some kind of flavor (chipotle, lime, cheddar, etc.) and if I’m being honest, they basically taste like little Dorito strips in your salad. But I’ve also used just regular tortilla chips crushed up a bit in this salad and that was delish too!

Grab your greens from the farmer’s market if you can. Obviously living in Wisconsin our farmer’s market with fresh veggies is a “summer only” kinda deal. So as soon as June hits you can bet I’m down at the farmer’s market every Saturday getting salad greens until the harvest is over in late August. Fresh greens are going to make this salad taste even better!

• Category: Main Dish
• Method: No Cook
• Cuisine: American/TexMex

Keywords: taco salad, vegetarian Mexican salad, chopped salad

This recipe was originally published in May of 2018. It was updated in June of 2019 to include process shots, step-by-step instructions and tips for making the best Southwest salad every single time!