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The Best Chopped Southwest Salad

  • Author: Kylie Lato
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: No Cook
  • Cuisine: American/TexMex

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!


Scale

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
  • 23 tablespoons honey
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper to taste

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!

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!

Keywords: taco salad, vegetarian Mexican salad, chopped salad