Vegan Southwest Salad
Bright, zesty, and bursting with vibrant flavors, this Vegan Southwest Salad is a hearty, wholesome dish that’s perfect as a side or a standalone meal. Packed with nutritious ingredients like black beans, sweet corn, creamy avocado, and crisp romaine lettuce, it delivers a satisfying crunch and refreshing taste in every bite. The zesty lime dressing, infused with cumin and chili powder, adds a smoky, tangy edge, while crushed tortilla chips on top provide a delightful crunch. Ready in just 20 minutes and completely plant-based, this salad is a colorful celebration of southwestern-inspired flavors that's perfect for meal prep, potlucks, or a healthy lunch. Enhance your menu with this easy, crowd-pleasing Vegan Southwest Salad today!
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 1 cup Black beans (cooked or canned, drained and rinsed)
- 1 cup Sweet corn (cooked or canned, drained)
- 1.5 cups Cherry tomatoes (halved)
- 1 medium Red bell pepper (diced)
- 0.5 medium Red onion (finely diced)
- 1 large Avocado (diced)
- 0.25 cup Cilantro (chopped)
- 1 cup Tortilla chips (crushed lightly for topping)
- 2 tablespoons Olive oil
- 3 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Maple syrup
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and thoroughly dry the romaine lettuce. Chop into bite-sized pieces and place in a large salad bowl.
Add the black beans and corn to the salad bowl, ensuring both are drained and rinsed if canned.
Slice the cherry tomatoes in half, dice the red bell pepper, and finely chop the red onion. Add these to the bowl.
Carefully dice the avocado and place it into the salad bowl. Sprinkle the chopped cilantro on top.
For the dressing, whisk together the olive oil, lime juice, maple syrup, garlic powder, ground cumin, chili powder, salt, and black pepper in a small bowl until well combined.
Drizzle the dressing over the salad and toss gently to combine all the ingredients while ensuring the avocado stays intact.
Top the salad with the lightly crushed tortilla chips just before serving for added crunch.
Serve immediately and enjoy your Vegan Southwest Salad!
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2098 mg | 91% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 36.4 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3687 mg | 78% | |
*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.
