Southwest Salad Recipe
User Reviews
5
Southwest Salad Recipe
Description
The Southwest Salad Recipe blends a variety of fresh and cooked ingredients: chopped romaine lettuce provides a cool crisp base; orange bell peppers add sweetness and color; black beans and corn contribute texture and substance typical of southwestern cuisine. Cherry tomatoes bring juiciness, while avocado adds creaminess. Cooked, seasoned chicken breast supplies protein, making the salad a complete meal.
The dressing is prepared by blending mayonnaise, sour cream, ranch dip mix, fresh cilantro, minced garlic, diced jalapeño, and milk until smooth, creating a zesty, herbed sauce that ties the salad components together. The jalapeño adds a mild heat kick little heat, depending on quantity, complemented by the fresh cilantro green notes.
This salad can be assembled with all ingredients tossed together just before serving to keep avocado fresh and vibrant. It is suitable for meal prepping by preparing salad components separately up to two days ahead, except for the avocado, which should be sliced last minute to prevent browning. Serving the dressing on the side helps keep leftovers fresh longer.
Ingredients
Salad
- 1 romaine lettuce chopped, head
- 1 orange bell pepper chopped, large
- 1 (15.25-ounce) can black beans rinsed and drained
- 1 pint cherry tomatoes halved or quartered
- 2 cups corn
- 1 avocado sliced or cubed
- 2 chicken breast seasoned to taste, cooked and cubed
- green onion optional, diced
- cilantro optional, fresh, chopped
Cilantro Ranch Dressing
- ⅓-½ cup milk
- 1 ranch dip mix or 3 tablespoons, packet, or dressing mix
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cilantro bunch
- 1 teaspoon garlic minced
- 1-3 teaspoons jalapeno pepper diced
Instructions
- For the dressing, combine all ingredients in a blender, beginning with ⅓ cup of milk. Blend until smooth. Add more milk as needed until it is the consistency you like. Refrigerate dressing until ready to serve.
- Place all salad ingredients in a bowl and stir to combine.
- Drizzle with dressing before serving.
Notes
- Prepare salad ingredients up to 1–2 days in advance, storing separately in airtight containers.
- Slice avocado just before serving to avoid browning.
- For best leftover freshness, serve dressing on the side rather than tossing the salad fully in advance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 549kcal | 27% |
| Carbohydrates | 21g | 7% |
| Protein | 21g | 42% |
| Fat | 44g | 68% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 88mg | 29% |
| Sodium | 367mg | 15% |
| Potassium | 861mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1936IU | 39% |
| Vitamin C | 52mg | 58% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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