A bold, flavorful Southwest Salad inspired by the American Southwest with a Southern twist—perfect for meal prep or casual gatherings.

Scale

2 cups chopped romaine lettuce

1/2 cup black beans (drained and rinsed)

1/2 cup sweet corn (grilled or canned)

1 avocado, sliced or cubed

1/2 cup cherry tomatoes, halved

1/4 red onion, thinly sliced

1/2 cup shredded cheddar or Mexican cheese blend

Handful of tortilla strips or crushed tortilla chips

Chipotle ranch or cilantro lime dressing

Optional: grilled chicken, tofu, shrimp, or boiled egg

1. Wash and chop your greens, vegetables, and any herbs you’ll be using. Set aside.

2. Grill corn or protein if using; aim for a nice char.

3. In a large bowl, lay down your base greens.

4. Layer in the beans, corn, avocado, tomatoes, onion, and cheese.

5. Top with tortilla strips or crushed chips for crunch.

6. Drizzle with chipotle ranch or cilantro lime dressing and a squeeze of lime.

7. Toss lightly or plate it layered for presentation.

Make-ahead tip: Store ingredients separately and assemble when ready to eat.

Vegan? Skip the cheese and add tofu or chickpeas.

Add roasted sweet potatoes or mango for seasonal variety.

Pairs well with grilled fajitas or kale bites.

Keywords: southwest salad, chipotle ranch salad, grilled corn salad, healthy lunch, Tex-Mex salad