Description

What makes The Best Southwest Salad the best? It checks all the boxes. Delicious, check! Healthy, check! Satisfying, check! Allergen-friendly, check! Easy to prepare, check! This tasty salad is vegan, oil-free, gluten-free, soy-free, and nut-free.

Ingredients

Units Scale

1 sprouted corn tortilla, thawed
1 cup 5-Minute Avocado Cilantro Lime Dressing
5 oz mixed baby salad greens (about 4 to 5 cups)
1/2 cup cooked black beans (if using canned, drain and rinse)
1/2 cup chopped sweet bell pepper (orange, red, yellow, or green)
1/2 cup corn, fresh or frozen then thawed
8 to 10 cherry tomatoes (or 2 medium tomatoes, chopped)
1/2 cup shredded purple (or green) cabbage

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Instructions

Preheat oven to 350°F.

Slice corn tortilla into 1/2-inch strips. Place on a baking sheet and bake for 8 minutes until crispy. Remove from oven and let cool to room temperature.

Prepare 5 Minute Avocado Cilantro Lime Dressing by placing all ingredients into a mini food processor or mini-blender and blending until smooth and creamy. Salt to taste. Add to a large mixing bowl.

Put salad greens into the large mixing bowl. Carefully toss greens with southwest salad dressing.

Serve dressed salad greens in large bowl(s) and top with beans, chopped sweet bell pepper, corn, tomatoes, purple cabbage, and corn tortilla strips. Enjoy!

Leftovers keep well in the refrigerator for a day. If you're meal prepping this, keep salad dressing separate for storage for up to 3 days. Or consider checking out this Southwest Salad in a Jar—developed specifically for meal prep.

Notes

EQUIPMENT / SUPPLIES

Oven (or air fryer) for corn tortilla strips
Mini-blender or mini-chopper (food processor) for salad dressing
Knife
Cutting board
Measuring cup
Measuring spoons
Mixing bowl
Tongs

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Lunch/Dinner Entrée
Method: Oven & Blender
Cuisine: Southwestern