Southwest Salad Recipe
Shredded cabbage, Cuban black beans, cumin-lime brown rice, corn, avocado, pico de gallo and tortilla chips with a side of chipotle ranch. Gluten-free, nut-free. Soy in dressing.
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Ingredients
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Salad Base
Cuban Black Beans
Cumin-Lime Brown Rice
Pico de Gallo
Chipotle Ranch (side)
Finishing & Seasoning
Method
Salad Base
- 1
Prepare cabbages and corn
Thinly shred green and red cabbage and place in a large bowl. If using raw corn, cut kernels from the cob; if using frozen, thaw and drain. Add corn to the cabbage and toss to combine.
- 2
Prepare avocado and chips
Slice the avocado just before serving to avoid browning: halve, pit, peel or scoop, and cut into 1/2-inch slices or cubes. Keep tortilla chips whole or lightly crushed and reserve for topping.
Cuban Black Beans
- 3
Sauté aromatics
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.
- 4
Finish beans
Stir in drained black beans, 1/2 tsp ground cumin, 1/4 tsp oregano, 1 tsp apple cider vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until beans are heated through and slightly saucy, about 3–5 minutes. Remove from heat and set aside.
Cumin-Lime Brown Rice
- 5
Cook rice
Rinse 1/2 cup brown rice until water runs clear. Combine rice, 1 cup water, 1/2 tsp ground cumin and 1/4 tsp kosher salt in a small saucepan and bring to a simmer over medium-high heat.
- 6
Steam and rest
Reduce heat to low, cover, and cook until water is absorbed and rice is tender, about 30–35 minutes. Remove from heat and let rest, covered, 5 minutes.
- 7
Season rice
Fluff rice with a fork, stir in 1 tablespoon fresh lime juice, 1/2 teaspoon lime zest and 1 tablespoon chopped cilantro (if using). Taste and adjust salt if needed. Keep warm or chill for a warm or room-temperature salad component.
Pico de Gallo
- 8
Make pico
Combine diced tomato, diced red onion, chopped cilantro and minced jalapeño (if using) in a small bowl. Add 1 tablespoon lime juice and 1/4 teaspoon salt, stir to combine. Let sit 10–15 minutes to marry flavors. Taste and adjust seasoning.
Chipotle Ranch (side)
- 9
Prepare dressing
In a small bowl whisk together 1/4 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons milk (or buttermilk), 1 tsp minced chipotle in adobo and 1/2 tsp adobo sauce until smooth. Stir in 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tablespoon lime juice and 1/4 tsp salt. Adjust thickness with additional milk if desired. Chill until serving.
- 10
Allergy note
Note: dressing contains soy if using store-bought mayonnaise or yogurt containing soy—substitute soy-free brands if needed.
Assembly & Finish
- 11
Dress cabbage
In the large bowl with cabbage and corn, drizzle 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
- 12
Assemble salads
Divide the cabbage mixture among 2 plates (or shallow bowls). Top each portion with half the cumin-lime brown rice, half the warmed Cuban black beans, a generous spoonful of pico de gallo, sliced avocado, and tortilla chips. Serve chipotle ranch on the side and lime wedges alongside for extra brightness.
- 13
Garnish
Optional: sprinkle additional cilantro or a pinch of smoked paprika over the finished salad for extra visual appeal and smoky note.