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A big glass bowl and two smaller ones are loaded with mixed greens, tomatoes, black beans, corn, and creamy dressing on top. They’re all sitting on a white surface next to a blue napkin.

Colorful Veggie-Packed Southwestern Salad

Author: Madison Reid
Prep Time: 15 minutes
Servings: 6
Whip up this colorful Southwestern salad, loaded with fresh veggies, zesty spices, and a tangy avocado ranch dressing. A quick, healthy meal bursting with bold flavor!

Ingredients

  • 3 Romaine lettuce hearts
  • 1 avocado
  • 1 1/2 cups grape tomatoes
  • 1 red bell pepper
  • 2 cups frozen corn
  • 1 cup sharp cheddar cheese
  • 1/2 cup cilantro
  • 1/2 cup crushed tortilla chips
  • 1 can black beans

Dressing

  • 1 cup ranch dressing
  • 1/2 avocado
  • 2 tbsp milk

Instructions

  • Wash and prepare the vegetables. Chop up the romaine lettuce into bite-size pieces, chop the grape tomatoes in half, chop the red bell pepper into bits and slice the avocado.
  • Drain and rinse the black beans.
  • Steam the frozen corn.
  • Assemble the salad. Layer romaine lettuce, avocado, grape tomatoes, red bell pepper, corn, cilantro, shredded sharp cheddar cheese, and black beans. Top with crushed tortilla chips.
  • Combine the dressing ingredients in a blender: 1 cup Ranch dressing, 1/2 avocado, and 2 tbsp of milk. Drizzle on top of the salad and toss.

Nutrition

Calories: 501kcal Carbohydrates: 40g Protein: 13g Fat: 35g Saturated Fat: 8g Polyunsaturated Fat: 13g Monounsaturated Fat: 11g Trans Fat: 0.01g Cholesterol: 30mg Sodium: 528mg Potassium: 790mg Fiber: 10g Sugar: 5g Vitamin A: 2531IU Vitamin C: 40mg Calcium: 191mg Iron: 2mg
Course: Salad