found them bland and boring. But as soon as I took my first bite of the Southwest Salad, I was hooked. The combination of flavors and textures was perfect - the crisp lettuce, the creamy avocado, the tangy dressing, and the hearty black beans and corn. I knew right then and there that I had to try making it myself at home.
The next day, I went to the grocery store and gathered all the ingredients I needed. As I chopped the vegetables and whisked together the dressing, I couldn't help but feel excited to see how it would all come together. When I finally took my first bite of the finished product, I was thrilled to find that it tasted just as delicious as the one I had at the restaurant.
Since then, I've made the Southwest Salad with Cilantro Lime Dressing countless times. It's become a staple in my diet, and I love experimenting with different toppings and ingredients to keep it interesting. Whether I'm meal prepping for the week or throwing together a quick lunch, this salad is always a go-to for me.
Let's dive into the ingredients you'll need to make this delicious salad:
Ingredients:
- 4 cups of chopped lettuce
- 1 can of black beans, drained and rinsed
- 1 cup of corn (fresh or frozen)
- 1 red bell pepper, chopped
- 1 avocado, diced
- ¼ cup of chopped red onion
- ¼ cup of chopped fresh cilantro
- 1 lime, juiced
- ¼ teaspoon of ground cumin
- ¼ teaspoon of chili powder
- Salt and pepper to taste
Cilantro Lime Dressing:
- ¼ cup of plain Greek yogurt
- ¼ cup of mayonnaise
- ¼ cup of chopped fresh cilantro
- 1 lime, juiced
- Salt and pepper to taste
Now that we have all the ingredients, let's move on to making the salad itself!
How to Make it:
In a large bowl, combine the chopped lettuce, black beans, corn, red bell pepper, avocado, red onion, and cilantro.
In a small bowl, whisk together the lime juice, cumin, chili powder, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Serve immediately and enjoy!
If you have leftovers or want to make the salad ahead of time, it's important to store it properly to keep it fresh.
How to Store it:
If you have leftover salad, store it in an airtight container in the fridge for up to 2 days.
To keep the avocado from browning, toss it with a little bit of extra lime juice before storing it.
How to Refrigerate it:
To refrigerate the salad, cover the bowl with plastic wrap or transfer it to an airtight container.
Store it in the fridge for up to 2 days.
How to Reheat it:
This salad is best served cold, so there's no need to reheat it.
To make this Southwest Salad even more delicious, try adding some extra toppings like tortilla strips, shredded cheese, or diced tomatoes. You could also serve it with some grilled chicken or shrimp for a complete meal.
FAQs:
Can I use a different type of lettuce?
Absolutely! Feel free to use any type of lettuce you prefer, such as romaine or spring mix.
Can I use dried cilantro instead of fresh?
While fresh cilantro is preferred, you could use dried cilantro if that's all you have on hand. Just keep in mind that the flavor won't be as strong.
Can I make the dressing ahead of time?
Yes, the dressing can be made ahead of time and stored in an airtight container in the fridge for up to 5 days. Give it a good stir before using it on your salad.
Can I use a different type of bean instead of black beans?
Yes, you could use kidney beans or pinto beans instead of black beans.
Is this salad vegan?
The salad itself is vegan, but the dressing contains Greek yogurt and mayonnaise which are not vegan. You could try using a vegan mayo and yogurt alternative to make it vegan.
Can I make this salad spicy?
Absolutely! You could add some diced jalapenos or a dash of hot sauce to make it spicy.
How can I make the salad more filling?
You could add some cooked quinoa or brown rice to the salad to make it more filling.
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