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The Ultimate Fiery Southwest Salad with Creamy Chipotle Lime Dressing

A vibrant bowl of spicy southwest salad topped with black beans, corn, avocado, and a creamy orange dressing.
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Make this satisfying and spicy Southwest salad for a flavorful lunch or light dinner. It features black beans, corn, avocado, and a zesty, creamy chipotle lime dressing.

Ingredients

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  • 1 head romaine lettuce, chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen or canned corn, thawed or drained
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño, minced (remove seeds for less heat)
  • 1 cup cooked, shredded chicken (optional protein)
  • 1 lime, juiced (for tossing salad)
  • Salt and pepper to taste
  • For the Creamy Chipotle Lime Dressing:
  • 1/2 cup plain Greek yogurt (or vegan sour cream)
  • 2 tablespoons lime juice
  • 1 tablespoon adobo sauce from canned chipotles (add more for extra spice)
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • 2 tablespoons water (to thin)
  • 1/4 teaspoon cumin

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the Greek yogurt, lime juice, adobo sauce, honey or maple syrup, minced garlic, cumin, and water until smooth. Adjust seasoning or spice level as desired. Set aside.
  2. Prepare the salad base: In a large bowl, combine the chopped romaine lettuce, black beans, corn, cherry tomatoes, red onion, and cilantro. If using chicken, add it now.
  3. Add the heat: Sprinkle the minced jalapeño over the salad mixture.
  4. Dress the salad: Drizzle the lime juice over the salad ingredients and toss gently to coat. Season lightly with salt and pepper.
  5. Serve: Divide the salad among bowls. Top each serving with diced avocado. Drizzle generously with the creamy chipotle lime dressing.
  6. Make ahead tip: You can prepare the dressing and chop all vegetables up to one day ahead. Store separately and combine just before serving for the best texture.

Notes

  • For a Vegan Southwest Salad, substitute the Greek yogurt in the dressing with vegan sour cream or cashew cream.
  • If you prefer a lighter dressing, skip the yogurt and make a vinaigrette using 1/4 cup olive oil, 3 tablespoons lime juice, 1 teaspoon chipotle powder, and 1 teaspoon honey.
  • This recipe is excellent for meal prep; keep the dressing separate until you are ready to eat.

Nutrition

Find it online: https://delicerecipe.com/spicy-southwest-salad-recipe/