Southwest Salad with Cilantro Lime Dressing
Fresh romaine lettuce, black beans, corn, avocado, and tomatoes come together in this easy Southwest Salad with Cilantro Lime Dressing.
Ingredients
Southwest Salad
- 4 cups chopped romaine lettuce
- ½ cup low-sodium canned black beans rinsed and drained
- 10 grape tomatoes halved
- ½ cup canned corn or thawed frozen corn
- ½ avocado sliced
- 2 scallions thinly sliced (white and light green parts only)
- ¾ cup southwest tortilla strips
Cilantro Lime Dressing
- ¼ cup fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 garlic clove
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ½ teaspoon honey
- Salt to taste
Instructions
- Wash and chop the romaine lettuce and place it into two large serving bowls.
- Divide the black beans, tomatoes, corn, avocado slices, scallions, and tortilla strips evenly between the bowls.
- To make the dressing, add cilantro, lime juice, olive oil, garlic, cumin, chili powder, honey, and salt to a small blender or food processor.
- Blend until smooth and creamy.
- Taste the dressing and adjust the salt if needed.
- Drizzle the dressing over the salad or serve it on the side.
- Enjoy your fresh Southwest Salad with Cilantro Lime Dressing immediately for the best texture and flavor.
Notes
- Replace black beans with pinto beans if preferred.
- Add diced bell peppers for extra crunch and color.
- Serve alongside grilled protein, soup, or tacos for a complete meal.
- For a creamier dressing, blend in a tablespoon of Greek yogurt.