Southwest Salad Recipe

Place the mixed salad greens in a large serving bowl. Add the cooled cooked whole grain blend and chopped cilantro; gently toss to combine. Keep chilled while preparing other components.

Sear the corn

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn kernels and spread into an even layer. Cook, undisturbed, 2–3 minutes until bottoms begin to char. Stir and continue cooking another 2–3 minutes until kernels are lightly browned. Stir in smoked paprika and 1/4 teaspoon salt, cook 30 seconds to bloom the spice, then remove from heat and let cool slightly.

Cook the aromatics

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Simmer the beans

Add drained pinto beans, diced fire-roasted tomatoes with juices, 1/2 cup broth, and 1/4 cup beer (or extra broth). Stir in ground cumin, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes until flavors meld and liquid slightly thickens. For a creamier texture, mash about 1/3 of the beans with the back of a spoon and stir. Taste and adjust seasoning.

Blend the dressing

In a medium bowl (or small blender), combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons sour cream, 1 teaspoon minced chipotle in adobo, 2 tablespoons fresh lime juice, 1 teaspoon honey, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 2 tablespoons finely chopped cilantro, and 1/4 teaspoon salt. Whisk (or blend) until smooth. Add up to 2 tablespoons water, 1 tablespoon at a time, to reach desired drizzling consistency. Taste and adjust acidity or heat as needed (add more lime for brightness or another 1/2 teaspoon chipotle for heat).

Divide the tossed greens and grains among 4 plates or leave in the large bowl for family-style serving. Arrange warm seared corn and a generous scoop (about 1/2 cup) of borracho beans on top of each portion.

Top each salad with crumbled cotija cheese (about 2 tablespoons per serving), sliced radishes, diced avocado, and a sprinkle of toasted pepitas.

Drizzle 2–3 tablespoons of Southwest Goddess dressing over each salad (or serve dressing on the side). Garnish with extra chopped cilantro and lime wedges for squeezing over the salad.

Serve immediately so the greens stay crisp and the warm beans/corn provide contrast.