Southwestern Salad

This Southwestern salad is colorful, hearty, and full of contrast. Crisp greens are topped with creamy avocado, beans, corn, and crunchy tortilla chips, all brought together with a zesty dressing. It’s satisfying enough to be a meal, yet fresh and lively.

This is Let’s Veg comfort with a Southwest twist.

Olivia

Southwestern Salad

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Southwestern salad with avocado, beans, corn, and tortilla chips. A fresh Let’s Veg recipe perfect for easy, flavorful lunches.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Salad, Side Dish, Snack

Cuisine: Mexican

Calories: 410

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 4 cups mixed greens or romaine chopped
• 1 cup black beans drained and rinsed
• 1 cup corn kernels fresh, frozen, or canned and drained
• 1 cup cherry tomatoes halved
• 1 ripe avocado diced
• 1 cup tortilla chips lightly crushed
• 2 tbsp fresh cilantro chopped
• Dressing
• 3 tbsp olive oil
• 1½ tbsp lime juice
• ½ tsp ground cumin
• Salt to taste
• Black pepper to taste

Equipment

Salad Bowl Set

$23.62

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03/04/2026 11:01 am GMT

Salad Bowl

Cooking Instructions

 

1. Place greens in a large bowl.
2. Add black beans, corn, tomatoes, and avocado.
3. Whisk dressing ingredients in a small bowl.
4. Drizzle dressing over salad and toss gently.
5. Top with tortilla chips and fresh cilantro.
6. Serve immediately.

Nutrition

Calories: 410kcalCarbohydrates: 43gProtein: 9gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.02gSodium: 191mgPotassium: 712mgFiber: 11gSugar: 4gVitamin A: 4391IUVitamin C: 18mgCalcium: 72mgIron: 3mg

Notes

Place greens in a large bowl.

Add black beans, corn, tomatoes, and avocado.

Whisk dressing ingredients in a small bowl.

Drizzle dressing over salad and toss gently.

Top with tortilla chips and fresh cilantro.

Serve immediately.

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