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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
  • Diet: Vegetarian

Description

This 5 minute creamy Southwest Salad Dressing is a McDonald’s copycat loaded with fresh Mexican flavors. It’s super quick and easy to throw together and stays good in the fridge for up to a week. Drizzle it over a simple Southwest salad and dinner is done!


Ingredients

Scale

Dressing:

Salad:

  • 8 oz. your favorite spring green mix
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1/4 cup thinly sliced red onion
  • 2 avocados, thinly sliced
  • 1 can corn kernels, drained
  • 1 pint grape tomatoes, halved
  • 1 cup Cotija, crumbled
  • 1 cup tortilla strips
  • fresh cilantro for garnish

Instructions

  1. Add all dressing ingredients to a large measuring cup and whisk until combined. 
  2. Add greens to a large serving platter. Top with sliced Cilantro Lime Chicken, black beans, red onion, and avocado. 
  3. Top with corn, tomatoes, Cotija, and homemade tortilla strips
  4. Pour dressing over salad just before eating. Garnish with fresh cilantro and enjoy!

Notes

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: southwestern salad dressing, Southwestern dressing, Dressing for southwest salad