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Homemade Spicy Southwest Salad

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A bright, crunchy salad full of bold flavors, mixing fresh greens, beans, corn, peppers, and a creamy spicy dressing.

Ingredients

Scale
  • 4 cups chopped romaine lettuce
  • 2 cups chopped mixed greens (spring mix or baby spinach)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup canned corn kernels, drained
  • 1 cup cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 small red onion, thinly sliced
  • 1 avocado, diced
  • 1/2 cup shredded sharp cheddar cheese (or pepper jack)
  • 1/3 cup sliced black olives (optional)
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 1 jalapeño, thinly sliced
  • Juice of 1/2 lime

Instructions

  1. Prepare the chicken (if using): Rub chicken breasts with marinade and let sit for at least 15 minutes. Cook chicken in a skillet or grill until cooked through, then slice.
  2. Make the spicy Southwest dressing: Whisk dressing ingredients together until smooth; refrigerate.
  3. Prep the vegetables: Rinse and chop all greens and vegetables, keeping everything fresh and dry.
  4. Assemble the salad: Combine all salad ingredients in a large bowl and toss gently.
  5. Add the chicken and dressing: Arrange chicken on top and drizzle with dressing, tossing right before serving.
  6. Finish with crunch: Sprinkle tortilla chips and seeds on top before serving.

Notes

For variations, skip the chicken for a vegetarian option and store components separately for meal prep.

Nutrition

Find it online: https://voxrecipes.com/homemade-spicy-southwest-salad/