Southwest Salad Recipe

Combine salsa ingredients

In a medium bowl combine the corn, red bell pepper, minced jalapeño (if using), 2 tbsp lime juice, 0.25 tsp ground cumin, 0.25 tsp black pepper and a pinch (about 1/8 tsp) of salt. Stir to combine and taste; adjust salt or lime as needed. Set aside to let flavors meld while you prepare the rest.

If using store-bought

If using store-bought tortilla strips, measure out and set aside 1–1½ cups (about from 2 tortillas) to top the salad at the end.

If making homemade fried strips

Cut 2 corn tortillas into thin strips (about 1/4-inch). In a heavy skillet, heat 1 cup vegetable oil over medium-high until it reaches 350°F (or small piece of tortilla sizzles immediately). Fry the strips in batches for 30–60 seconds, stirring, until crisp and lightly golden. Use a slotted spoon to transfer to a paper towel–lined tray and immediately sprinkle with 1/4 tsp salt. Let cool; they will crisp further.

Whisk together 3 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp honey (or agave), 0.5 tsp ground cumin, 1 minced garlic clove, 0.5 tsp salt and 0.25 tsp black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust seasoning. Keep at room temperature until ready to dress the salad.

In a large bowl, place 6 cups mixed salad greens. Add the drained and rinsed 1 cup black beans, 1 cup corn (if you used fresh in the salsa, you can spoon some of the corn salsa on top instead), diced tomato, thinly sliced red onion and 2 tbsp chopped cilantro. Toss gently to combine.

Sprinkle 1 cup shredded cheddar-jack evenly over the salad. Spoon the corn salsa (if prepared) over the top or mix through depending on preference.

Drizzle the prepared dressing over the salad — start with about half and toss; add more to taste so the greens are lightly coated but not soggy.

Top the salad with the tortilla strips just before serving so they remain crunchy.

Serve immediately, offering extra lime wedges and additional tortilla strips on the side.