Southwest Salad Recipe

Wash and chop greens

Rinse the romaine, spinach and iceberg under cold water. Spin or pat dry. Chop or tear romaine and iceberg into bite-sized pieces. Combine romaine, spinach and iceberg in a large salad bowl (about 8–10 cups capacity).

Prep other vegetables

Halve the cherry tomatoes. Dice the red bell pepper into small pieces. Finely dice the red onion and mince the jalapeño (remove seeds for milder heat). Chop the cilantro and dice the avocado last to avoid browning; gently toss avocado with a squeeze of lime if not serving immediately.

Handle corn and beans

If using fresh corn, grill or char over high heat until lightly browned (about 6–8 minutes), then cut kernels off the cob and let cool. If using frozen, thaw and pat dry. Drain and rinse the black beans and pat dry to reduce excess liquid.

In a medium bowl or jar, whisk together the mayonnaise and Greek yogurt until smooth. Add the fresh lime juice, olive oil, and honey and whisk to combine.

Stir in smoked paprika, ground cumin, minced garlic, and minced chipotle in adobo (or chipotle powder). Season with salt and black pepper. Taste and adjust seasoning, adding more lime juice for brightness, honey for sweetness, or water 1 tablespoon at a time to reach desired pourable consistency (about 1–2 tablespoons).

If preparing ahead, store dressing in an airtight container in the refrigerator for up to 4 days. Bring to room temperature and whisk before using.

Add the prepared cherry tomatoes, corn, red bell pepper, red onion, cilantro, jalapeño, black beans, and avocado to the bowl with the greens. Toss gently to combine so ingredients are evenly distributed.

If using grilled chicken, slice cooked chicken breasts and arrange on top or toss with the salad for a heartier meal.

Drizzle about half of the Southwest Lime Dressing over the salad and toss lightly. Add more dressing to taste — typically 3–4 tablespoons per serving if serving as main, less if side.

Sprinkle crumbled queso fresco or cotija over the salad, then top with tortilla strips or crushed tortilla chips for crunch.

Garnish with extra cilantro leaves and serve with lime wedges on the side for squeezing over individual portions.

If not serving immediately, keep dressing separate and store salad components chilled. Add dressing and tortilla strips just before serving to preserve crunch.