Best 20 Southwestern Salad Recipes

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Craving a vibrant and flavorful salad that packs a south-westerly punch? Look no further than this Southwestern Salad, an explosion of zesty ingredients that'll tantalize your taste buds. Picture crisp romaine lettuce tossed with juicy grilled corn, black beans, fire-roasted tomatoes, and a medley of crunchy vegetables. Topped with tender grilled chicken, tangy cotija cheese, and a creamy avocado dressing, this salad is a fiesta in every bite. But that's not all, this article also includes three additional salad recipes that'll transport you to the heart of the Southwest. From a zesty Black Bean and Corn Salad to a refreshing Cucumber and Avocado Salad, and a hearty Southwestern Quinoa Salad, each recipe offers a unique twist on the classic Southwestern flavor profile. Get ready to embark on a culinary journey that'll leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY



Southwestern Salad With Avocado Dressing Recipe by Tasty image

Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato

Provided by Merle O'Neal

Categories     Lunch

Time 30m

Yield 5 servings

Number Of Ingredients 15

1 avocado, halved
1 clove garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 tablespoon fresh cilantro
1 lime, juiced
1 head lettuce, chopped
1 cup bell pepper, chopped
¼ cup fresh cilantro
15 oz black beans, 1 can
½ cup red onion, chopped
15 oz corn, 1 can
¼ cup scallion
¾ cup tomato, chopped

Steps:

  • Add all dressing ingredients to a blender, blend until smooth.
  • In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
  • Top with prepared dressing; toss to coat.
  • Enjoy!

Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams

SOUTHWESTERN PASTA SALAD



Southwestern Pasta Salad image

Really popular at potlucks--make a double batch! Very easy and very delicious. Serve on a bed of lettuce for a nice touch.

Provided by Lisa Provost

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 13

½ (16 ounce) package rotini pasta
⅓ cup vegetable oil
¼ cup fresh lime juice
2 tablespoons chili powder, or to taste
2 teaspoons ground cumin
½ teaspoon salt
2 cloves garlic, crushed
1 ½ cups whole kernel corn
1 (15 ounce) can black beans, drained and rinsed
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup fresh cilantro leaves
1 cup chopped roma (plum) tomatoes

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
  • Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 27.2 g, Fat 10.3 g, Fiber 6.1 g, Protein 6.5 g, SaturatedFat 1.7 g, Sodium 468.3 mg, Sugar 2.4 g

SOUTHWESTERN ROASTED CORN SALAD



Southwestern Roasted Corn Salad image

Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.

Provided by Kim Fusich

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

8 ears fresh corn in husks
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
1 cup chopped fresh cilantro
½ cup olive oil
4 cloves garlic, peeled and minced
3 limes, juiced
1 teaspoon white sugar
salt and pepper to taste
1 tablespoon hot sauce

Steps:

  • Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
  • Preheat grill for high heat. Remove silks from corn, but leave the husks.
  • Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
  • Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
  • In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g

SOUTHWESTERN CHICKEN SALAD



Southwestern Chicken Salad image

In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medley's coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2 flour tortillas (6 inches), cut into 1/2-inch strips
Butter-flavored cooking spray
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon olive oil
6 cups ready-to-serve salad greens
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
2 cups chopped tomatoes, divided
1 medium green pepper, diced
1/2 cup cubed peeled jicama or sliced water chestnuts
1/3 cup chopped green onions
1/2 cup shredded reduced-fat cheddar cheese
2/3 cup fat-free ranch salad dressing
4 teaspoons barbecue sauce

Steps:

  • Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

Nutrition Facts : Calories 331 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 865mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

EASY SOUTHWESTERN SALAD DRESSING



Easy Southwestern Salad Dressing image

This easy sauce is great for salad dressing or as a dipping sauce for vegetables such as blooming onions, fried zucchini, etc.

Provided by IMJEN2

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 16

Number Of Ingredients 2

1 cup Ranch-style salad dressing
1 cup honey barbecue sauce

Steps:

  • In a small bowl, whisk together the ranch dressing and barbecue sauce. Refrigerate until serving.

Nutrition Facts : Calories 98.3 calories, Carbohydrate 7 g, Cholesterol 4.1 mg, Fat 7.8 g, Protein 0.2 g, SaturatedFat 1.2 g, Sodium 318.9 mg, Sugar 5.9 g

TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY



Tortilla Bowl Southwestern Salad Recipe by Tasty image

Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper

Provided by Gwenaelle Le Cochennec

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

4 teaspoons vegetable oil
4 large flour tortillas
2 romaine lettuce hearts
2 tomatoes
½ red onion
2 avocados
1 cup corn, canned, rinsed and drained
1 cup black beans, canned, rinsed and drained
¼ cup olive oil
¼ cup lime juice
1 clove garlic, minced
⅛ teaspoon cumin
½ teaspoon red pepper flakes
3 tablespoons fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper

Steps:

  • Preheat the oven to 350°F (180°C).
  • Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
  • Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
  • Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
  • Dice the tomatoes and add them to the bowl with the romaine.
  • Dice the onion and add it to the salad.
  • Cut the avocados in half, remove the pits, and dice. Add to the salad.
  • Add the corn and black beans.
  • In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
  • Pour the dressing over the salad and toss well.
  • Fill each tortilla bowl with the salad.
  • Enjoy!

Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams

SOUTHWESTERN SALAD



Southwestern Salad image

My mother gave me this recipe several years ago, and we have prepared it often ever since. It can be a meal in itself...or serve it along with a Mexican meal. I often take it to potlucks and watch it disappear in no time!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 8

1 can (15 ounces) pinto beans, rinsed and drained
1 bunch green onions with tops, sliced
1 large tomato, seeded and chopped
1 medium ripe avocado, peeled and chopped
1 bottle (8 ounces) Catalina salad dressing, divided
2 cups shredded cheddar cheese
1 medium head lettuce, torn into bite-size pieces
4 cups corn chips

Steps:

  • In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing.

Nutrition Facts : Calories 344 calories, Fat 23g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 543mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.

SOUTHWESTERN TACO SALAD RECIPE BY TASTY



Southwestern Taco Salad Recipe by Tasty image

Here's what you need: avocado, cilantro, lime juice, low-fat greek yogurt, water, salt, garlic, cumin, olive oil, chicken breast, taco seasoning, romaine lettuce, cheddar jack, black beans, avocado, corn, cherry tomatoes, tortilla strips

Provided by Tasty

Categories     Lunch

Yield 1 serving

Number Of Ingredients 18

½ avocado
½ cup cilantro, chopped
1 tablespoon lime juice
½ cup low-fat greek yogurt, plain
⅓ cup water
½ teaspoon salt
½ tablespoon garlic
½ tablespoon cumin
1 tablespoon olive oil
1 chicken breast, diced
½ packet taco seasoning
1 head romaine lettuce, chopped
1 cup cheddar jack
1 cup black beans
1 avocado, diced
1 cup corn
1 cup cherry tomatoes, halved
1 cup tortilla strips

Steps:

  • To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
  • Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
  • Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
  • Top off with the avocado salad dressing and cilantro then serve immediately.
  • Enjoy!

SOUTHWESTERN CHICKEN SALAD



Southwestern Chicken Salad image

A wonderful blend of spices, herbs, and a bit of a "bite" from the jalapeno combine so well with the chicken and corn in this salad. One of my favorites! If you can't get fresh corn, you may substitute frozen corn.

Provided by LINDA W.

Categories     Salad

Time 45m

Yield 4

Number Of Ingredients 15

1 lemon, thinly sliced
1 bay leaf
1 teaspoon whole black peppercorns
¾ teaspoon dried thyme, divided
2 skinless, boneless chicken breast halves
¾ teaspoon paprika
⅓ cup light mayonnaise
¼ cup sour cream
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
⅛ teaspoon ground nutmeg
1 ½ cups fresh corn, cooked and cut from the cob
2 tablespoons chopped fresh cilantro
¾ cup diced orange bell pepper
1 jalapeno pepper, seeded and minced

Steps:

  • Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
  • In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
  • Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

Nutrition Facts : Calories 229.8 calories, Carbohydrate 19 g, Cholesterol 47.5 mg, Fat 11.2 g, Fiber 3.7 g, Protein 16.9 g, SaturatedFat 3.2 g, Sodium 505.9 mg, Sugar 3.6 g

SOUTHWESTERN PASTA SALAD



Southwestern Pasta Salad image

I created this southwestern pasta salad for a friend who owns a catering business. I was told it was a hit at her events and it's now among the most-requested dishes. -Valonda Seward, Coarsegold, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 18

1/2 cup fresh lime juice
1/4 cup olive oil
2 teaspoons ground cumin
2 garlic cloves, minced
1 tablespoon salsa
1 tablespoon white wine vinegar
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 package (16 ounces) uncooked spiral or cavatappi pasta
1-1/2 cups fresh or frozen whole kernel corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 cup cherry tomatoes, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 small red onion, finely chopped
1/2 cup coarsely chopped fresh cilantro, divided
1 medium ripe avocado, peeled and sliced

Steps:

  • In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water., In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving., Just before serving, top with avocado and the remaining cilantro.

Nutrition Facts : Calories 203 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

GRILLED SOUTHWESTERN POTATO SALAD



Grilled Southwestern Potato Salad image

This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds large red potatoes, quartered lengthwise
3 tablespoons olive oil
2 poblano peppers
2 medium ears sweet corn, husks removed
1/2 cup buttermilk
1/2 cup sour cream
1 tablespoon lime juice
1 jalapeno pepper, seeded and minced
1 tablespoon minced fresh cilantro
1-1/2 teaspoons garlic salt
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
Lime wedges

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.

Nutrition Facts : Calories 229 calories, Fat 11g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 301mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.

SOUTHWESTERN BLACK BEAN PASTA SALAD



Southwestern Black Bean Pasta Salad image

When I first served this jazzed-up pasta salad for my mom's birthday dinner, it was so well-received that I couldn't wait to make it again! Chose the flavor of salsa to suit your family's taste.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 9

8 ounces uncooked spiral pasta
1 can (15 ounces) black beans, rinsed and drained
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1/2 cup chopped red onion
SALAD DRESSING:
1 cup ranch salad dressing
1 cup salsa
1/8 to 1/4 teaspoon cayenne pepper

Steps:

  • Cook pasta according to package directions. Rinse in cold water; drain. In a large salad bowl, combine the pasta, black beans, peppers and onion. Combine the salad dressing, salsa and cayenne. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 282 calories, Fat 15g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 412mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

SOUTHWESTERN QUINOA SALAD



Southwestern Quinoa Salad image

A healthy grain salad with lots of fresh flavor.

Provided by Ashley Steele

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 15

1 cup quinoa
1 tablespoon butter
2 cups chicken broth
½ cup diced green bell pepper
½ cup diced red onion
1 cup corn
1 (15 ounce) can black beans, drained
¼ cup chopped cilantro
1 large tomato, diced
½ cup fresh lime juice, or to taste
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon adobo seasoning
½ cup feta cheese
salt and black pepper to taste

Steps:

  • Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
  • Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 22.1 g, Cholesterol 17.8 mg, Fat 9.8 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 3.8 g, Sodium 196.7 mg, Sugar 2.8 g

SOUTHWESTERN CORNBREAD LAYERED SALAD



Southwestern Cornbread Layered Salad image

This is a very pretty and colorful salad and it's great to take for a pot-luck gathering. Layered in a trifle bowls, all the colors are nicely presented!

Provided by Leopard Apron

Categories     Vegetable

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1 (8 ounce) package cornbread, prepared
2 (15 ounce) cans whole kernel corn, drained
2 (15 ounce) cans red kidney beans, rinsed and drained
4 roma tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
4 green onions, sliced
8 ounces cheddar cheese, shredded
6 slices bacon, cooked and crumbled

Steps:

  • Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.
  • Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos,halved & seeded. Refrigerate until serving time.

SOUTHWESTERN BEAN SALAD



Southwestern Bean Salad image

My daughter gave me the recipe for this hearty, zippy salad. I've used it many times and received compliments. When it comes to bean salad, most people think of the sweet three-bean variety, so this is a nice surprise. - Lila Jean Allen, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 14

1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed
DRESSING:
3/4 cup thick and chunky salsa
1/4 cup canola oil
1/4 cup lime juice
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground cumin

Steps:

  • In a large bowl, combine the beans, celery, onion, tomato and corn. In a small bowl, combine the salsa, oil, lime juice, chili powder, salt and cumin. Pour dressing over the bean mixture; toss to coat. Cover salad and chill for at least 2 hours.

Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING



Southwestern Caesar Salad with Chipotle Dressing image

Categories     Salad     Cheese     Leafy Green     Tomato     Bake     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1/2 cup mayonnaise
1 1/2 tablespoon canned low-salt chicken broth
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoon minced canned chipotle chilies (in adobo sauce)
1 teaspoon brown sugar
1 large head romaine lettuce, cut into bite-size pieces
2 medium tomatoes, seeded, diced
1/2 cup frozen corn kernels, thawed, drained
4 tablespoon freshly grated Parmesan cheese

Steps:

  • Whisk mayonnaise, chicken broth, soy sauce, lemon juice, chipotles and brown sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
  • Mix lettuce, tomatoes and corn in large bowl. Add dressing and 2 tablespoons Parmesan cheese and toss to coat. Sprinkle with remaining 2 tablespoons Parmesan cheese and serve.

SOUTHWESTERN SALAD RECIPE BY TASTY



Southwestern Salad Recipe by Tasty image

Here's what you need: avocado, lime, garlic, salt, water, green bell pepper, corn, cherry tomato, quinoa, black beans, spinach

Provided by Merle O'Neal

Categories     Lunch

Yield 1 serving

Number Of Ingredients 11

½ avocado
1 lime, juiced
2 cloves garlic
½ teaspoon salt
½ cup water
½ green bell pepper, chopped
½ cup corn
½ cup cherry tomato, halved
¼ cup quinoa, cooked
½ cup black beans
1 cup spinach

Steps:

  • In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar.
  • Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid.
  • Store in the refrigerator until ready to eat, up to 5 days.
  • Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
  • Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 83 grams, Fat 15 grams, Fiber 21 grams, Protein 18 grams, Sugar 8 grams

GRILLED SOUTHWESTERN STEAK SALAD



Grilled Southwestern Steak Salad image

Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it's versatile! We serve it hot, room temperature or cold. -Yvonne Starlin, Westmoreland, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 17

1 beef top sirloin steak (1 inch thick and 3/4 pound)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
3 poblano peppers, halved and seeded
2 large ears sweet corn, husks removed
1 large sweet onion, cut into 1/2-inch rings
1 tablespoon olive oil
2 cups uncooked multigrain bow tie pasta
2 large tomatoes
DRESSING:
1/4 cup lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/3 cup chopped fresh cilantro

Steps:

  • Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally., Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro., Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.

Nutrition Facts : Calories 456 calories, Fat 13g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 378mg sodium, Carbohydrate 58g carbohydrate (15g sugars, Fiber 8g fiber), Protein 30g protein.

SOUTHWESTERN CACTUS SALAD



Southwestern Cactus Salad image

A delicious spicy salad, made from tender cactus, tomatoes, onions, jalapenos, cilantro, and lemons. This is hot and spicy, so beware!

Provided by Lupe Burke

Categories     Salad     Vegetable Salad Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

1 (16 ounce) jar nopales - drained, rinsed, and dried
2 cups chopped tomatoes
½ cup diced onion
5 jalapeno peppers, seeded and minced
½ cup fresh cilantro leaves
2 lemons
½ teaspoon garlic salt

Steps:

  • In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.

Nutrition Facts : Calories 30 calories, Carbohydrate 8.2 g, Fat 0.3 g, Fiber 3.6 g, Protein 1.7 g, Sodium 130.6 mg, Sugar 1.9 g

SOUTHWESTERN STEAK SALAD



Southwestern Steak Salad image

In the dressing, honey balances the lime's acidity and the chipotle's spice. Add juices from the seared steak to make it even more savory. If you prefer, you can grill the steak instead of searing it in a skillet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 11

1 pound skirt steak (1/2 inch thick), trimmed
Coarse salt and ground pepper
2 hearts romaine lettuce, torn
1 avocado, halved, pitted, peeled, and diced
1/2 English cucumber, peeled and diced small
6 small tomatoes, cut into wedges
1 small red onion, thinly sliced
1 to 2 canned chipotle chiles in adobo, minced
3 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil

Steps:

  • Heat a large skillet over medium-high; cut steak into 4 pieces and season with salt and pepper. Cook 2 1/2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil. Let rest 5 minutes, then thinly slice.
  • Meanwhile, in a large bowl, toss together lettuce, avocado, cucumber, tomatoes, onion, teaspoon salt, and 1/8 teaspoon pepper.
  • In a small bowl, combine chile, lime juice, honey, 1/2 teaspoon salt, and a pinch of pepper. Gradually whisk in oil and any accumulated juices from steak. Pour dressing over salad and toss; add steak and toss again.

Nutrition Facts : Calories 504 g, Fat 36 g, Fiber 6 g, Protein 27 g

Tips:

  • Choose fresh, ripe ingredients. This will ensure that your salad is flavorful and delicious.
  • Chop your vegetables evenly. This will help them cook evenly and make your salad more visually appealing.
  • Don't overcook your vegetables. They should be tender but still have a little bit of crunch.
  • Use a variety of colors and textures in your salad. This will make it more interesting and appealing.
  • Don't be afraid to experiment with different ingredients. There are endless possibilities when it comes to making a southwestern salad.

Conclusion:

Southwestern salads are typically healthy, hearty, and packed with vibrant flavors. They are a great option for a quick and easy meal, or as a side dish for grilled meats or fish.

To make a great southwestern salad, it is important to use fresh, ripe ingredients and chop them evenly. You should also avoid overcooking the vegetables, and use a variety of colors and textures in your salad.

With so many different ingredients to choose from, there are endless possibilities when it comes to making a southwestern salad. So get creative and experiment until you find a combination that you love.

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