Vegan Southwest Salad
This vegan southwest salad is a no-cook summertime delight. Filled with lettuce, black beans, sweet corn, bell peppers and more, it’s sure to satisfy all your senses whether served as a starter or as a full meal. It comes together so quickly and easily, and there’s no oven required! Light, filling, and oh so tasty, it’s perfect for those hot summer days!
Ingredients
For the Dressing:
- 3/4 cup vegan avocado dressing
For the Salad:
- 2 heads chopped romaine lettuce approx. 5 cups/240 g/8.5 oz
- 1 15-oz can black beans, strained and rinsed
- 1 15-oz can yellow corn, drained (1.5 cups)
- 1 thinly sliced red bell pepper 1 1/3 cup/135 g/4.5 oz
- 1 cup thinly sliced red onion 100 g/3.5 oz
- 1 large tomato diced (1 heaping cup)
Optional Toppings:
- Tortilla chips crushed up as salad topper
- Cilantro
- Vegan shredded cheese
- Walnut Chorizo
- Salsa
Instructions
- Wash, chop, and pat dry your romaine or use a salad spinner. Then, place the washed lettuce in a large mixing or salad bowl.
- Slice your peppers and onion and dice your tomato. Add these to the bowl with the lettuce.
- Next, strain your corn and place in the bowl.
- Then, strain and rinse your beans. Pat dry in a paper towel and add to the bowl also.
- Now, add the vegan avocado dressing and mix well to incorporate the dressing with all the ingredients.
- Portion equally and top with a handful of crushed corn chips and some extra whole chips on the side. Add the rest of your desired toppings and enjoy!
Video
Notes
Storage Notes:
Leftover Southwestern salad will last in the fridge for about 2-3 days if stored properly in an airtight container. We never suggest freezing salad.Variation Ideas:
- If you prefer mixed salad greens, they are a great sub for this fresh salad. You can also use regular old iceberg lettuce.
- You can also use pinto beans or red kidney beans if you prefer. Or a combination of beans, if you like.
- Use fresh corn sliced from the cob if you want, but I wouldn’t suggest using frozen corn as a substitute in this recipe.
- Our avocado ranch would be a great dressing sub. Gotham Greens also has a vegan creamy green dressing that would be great on this. And the Jalapeno Ranch from Organicville would be simply sublime!
- Add any color bell pepper you want to really make the colors pop. Or add a hot pepper or two if you want something a little spicy
- You can use shallots or scallions in this salad as well
- You can use your favorite salsa, or some of those super cute heirloom cherry tomatoes halved or quartered would be great for presentation if you’re serving to a group.
Nutrition
Serving: 1/6 the recipeCalories: 271kcalCarbohydrates: 26gProtein: 9gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 12gSodium: 194mgFiber: 9gSugar: 8g
Tried this recipe?Let us know how it was!