Southwestern Style Salad

C4Bimbos's picture

Jun. 26, 2015

This tangy and insanely delicious salad is one of my favorites and I know it will be one of yours too.


For the salad
Mixed greens 1 Cup (16 tbs)
Red bell pepper 1 , chopped
Tomato 1 , chopped
Ear of corn 1 (kernels cut off and sauteed)
Canned black beans 1/2 Cup (8 tbs) , washed and drained
Avocado 1 , sliced
Queso fresco cheese crumbled 1/2 Cup (8 tbs)
Tortillas 2 , sliced and toasted
For the vinaigrette
Salt and pepper To Taste
Juice of lime 2
Chili powder 1/4 Teaspoon
Ground cumin 1/4 Teaspoon
Honey 1 Tablespoon
Chopped fresh cilantro 1/2 Cup (8 tbs)
Olive oil 3/4 Cup (12 tbs)



In a salad bowl, add the mixed greens, red bell pepper, tomato, cooked corn, black beans, avocado slices, queso fresco, and toasted tortilla strips. Set aside.

For vinaigrette – In another bowl, whisk together the lime juice, chili powder, cumin, salt, pepper, honey, and cilantro. While whisking drizzle in the olive oil.

Pour the vinaigrette over the salad and give it a good toss.



Serve the salad with some grilled chicken.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 674Calories from Fat 479

 % Daily Value*

Total Fat 54 g83.1%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 436 mg18.17%

Total Carbohydrates 43 g14.3%

Dietary Fiber 9 g36%

Sugars 10 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet