This Southwestern salad combines crisp romaine or mixed greens with black beans, sweet corn, cherry tomatoes, creamy avocado, and crunchy tortilla chips. A simple lime and cumin dressing brings the ingredients together with a fresh, tangy flavor.
It’s an easy no-cook salad that works well for lunch or a light dinner. Add the tortilla chips just before serving so they stay crunchy, and finish with fresh cilantro for extra flavor.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
Southwestern Salad
A colorful Southwestern salad with black beans, corn, avocado, tomatoes, and crunchy tortilla chips, tossed with a simple lime-cumin dressing.
Ingredients
Equipment
Salad Bowl
Cooking Instructions
- 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.
Nutrition
Notes
- Drain and rinse the black beans thoroughly so they don't make the salad watery.
- If using frozen corn, thaw it before adding it to the salad. Drain canned corn well.
- Dice the avocado just before serving to help prevent browning.
- Add the tortilla chips at the very end so they stay crunchy instead of becoming soggy.
- For a milder dressing, start with less lime juice and adjust to taste.
- To prepare ahead, keep the dressing, avocado, and tortilla chips separate from the other ingredients until serving.