Red Green Southwest Salad
Bright, bold, and brimming with Southwestern flair, the Red Green Southwest Salad is a vibrant medley of fresh greens, hearty beans, roasted red bell pepper, and creamy avocado. This healthy and flavorful recipe combines crisp romaine lettuce and baby spinach with sweet corn kernels, juicy cherry tomatoes, and aromatic cilantro for a satisfying crunch and a burst of zesty flavors. The smoky roasted red bell pepper adds a touch of depth, while the homemade lime-cumin dressing introduces tangy, slightly sweet notes that bring everything together. Perfect as a light main dish or a side paired with grilled chicken or shrimp, this salad is both nutrient-packed and irresistibly tasty. Ready in just 25 minutes, it's a quick, colorful addition to your meals that’s perfect for summer gatherings or weeknight dinners.
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 2 cups Baby spinach
- 1 large Red bell pepper
- 1 cup Black beans
- 1 cup Cherry tomatoes
- 1 cup Corn kernels (fresh or canned)
- 1 large Avocado
- 0.5 cup Fresh cilantro
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lime juice
- 1 teaspoon Cumin
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and thoroughly dry the romaine lettuce and baby spinach. Chop the romaine into bite-sized pieces and add both greens to a large salad bowl.
Roast the red bell pepper on an open flame or under a broiler until the skin is charred and blackened, turning frequently. Place in a sealed plastic bag for 5 minutes to loosen the skin. Peel off the charred skins, remove seeds, and cut into thin strips.
Rinse and drain the black beans. Add them to the salad bowl along with the roasted red pepper strips.
Halve the cherry tomatoes and add them to the bowl along with the corn kernels. If using canned corn, rinse and drain it beforehand.
Cut the avocado in half, remove the pit, and carefully scoop out the flesh. Dice it into bite-sized cubes and gently incorporate into the salad.
Finely chop the fresh cilantro and sprinkle it over the salad for a burst of herbal flavor.
In a small mixing bowl or mason jar, whisk together the olive oil, lime juice, cumin, honey, salt, and black pepper to create the dressing.
Drizzle the dressing evenly over the salad ingredients. Toss gently to combine, ensuring the dressing coats all ingredients.
Serve immediately as a colorful and healthy centerpiece to any meal, or as a side dish with grilled protein like chicken or shrimp.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 30.8 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2299 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
