Get ready to spice up your salad game with these 19 creative and delicious Southwest-inspired salads! Whether you’re a fan of grilled chicken, spicy shrimp, or roasted veggies, there’s something on this list for everyone. From classic combinations like black bean and corn to unique twists like mango and avocado, we’ve got the perfect recipe to add some southwest flair to your meal.
In this article, we’ll dive into each of these flavorful salads, exploring the ingredients, cooking methods, and dressings that make them stand out. Whether you’re a seasoned cook or just looking for some inspiration in the kitchen, these recipes are sure to satisfy your cravings and leave you feeling like you’re dining south of the border.
Grilled Chicken Southwest Salad
A flavorful and refreshing salad that combines the smokiness of grilled chicken with the spicy kick of Southwestern cuisine.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups mixed greens
– 1 cup cooked black beans, rinsed and drained
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled queso fresco or feta cheese
– 2 tbsp olive oil
– 1 tsp lime juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill chicken for 5-7 minutes per side, or until cooked through.
3. Let chicken rest for 5 minutes before slicing into strips.
4. In a large bowl, combine mixed greens, black beans, red bell pepper, and cilantro.
5. Slice grilled chicken into strips and add to the salad.
6. Drizzle with olive oil and lime juice; sprinkle with cheese.
7. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Black Bean and Corn Southwest Salad
Elevate your salad game with this flavorful and nutritious recipe that combines the richness of black beans, sweetness of corn, and tanginess of southwestern spices.
Ingredients:
– 1 (15 ounce) can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 6 cups mixed greens (arugula, spinach, etc.)
Instructions:
1. In a large bowl, combine black beans, corn kernels, red bell pepper, and cilantro.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the bean mixture and stir to combine.
4. Add cumin, salt, and pepper to taste.
5. Divide mixed greens among serving bowls and top with the bean and corn mixture.
Cooking Time: 10 minutes
Avocado Lime Southwest Salad
This refreshing salad combines the creamy richness of avocado with the brightness of lime juice, all wrapped up in a flavorful package of southwest-inspired ingredients. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 ripe avocados, diced
– 1 head of romaine lettuce, chopped
– 1 cup cooked black beans, warmed
– 1/2 cup diced red bell pepper
– 1/4 cup crumbled queso fresco (or feta)
– Juice of 1 lime
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a large bowl, combine chopped lettuce, black beans, red bell pepper, and queso fresco.
2. In a separate bowl, whisk together lime juice and olive oil for the dressing.
3. Add diced avocado to the salad and drizzle with the lime dressing.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Quinoa Southwest Salad with Cilantro Dressing
This vibrant salad combines protein-packed quinoa with crunchy vegetables, tangy dressing, and a hint of spice, making it the perfect side dish or light meal.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup diced bell peppers (any color)
– 1 cup diced cucumber
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, mixed greens, bell peppers, cucumber, and cherry tomatoes.
2. In a small bowl, whisk together cilantro, olive oil, lime juice, and cumin.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 15 minutes (includes cooking quinoa)
Spicy Shrimp Southwest Salad
A flavorful and spicy twist on traditional salads, this recipe combines succulent shrimp with the bold flavors of the American Southwest.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 cup red bell pepper, diced
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled queso fresco (or feta cheese)
– 2 tablespoons lime juice
– Salt and pepper to taste
– 4 cups mixed greens (such as arugula, spinach, and lettuce)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the shrimp and cook for 2-3 minutes per side, or until pink and fully cooked.
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the chopped jalapeño and cook for an additional minute.
5. In a large bowl, combine the mixed greens, cooked shrimp, red bell pepper, cilantro, queso fresco, and lime juice.
6. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Roasted Veggie Southwest Salad
This vibrant salad combines the natural sweetness of roasted vegetables with the bold flavors of the Southwest. Perfect as a healthy and satisfying side dish or light lunch.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 large red bell pepper, seeded and cubed
– 1 large zucchini, sliced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cooked black beans, warmed
– 1 cup diced tomatoes
– 1/4 cup crumbled queso fresco (or feta cheese)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes, bell pepper, and zucchini with olive oil, cumin, chili powder, salt, and pepper on a baking sheet.
3. Roast vegetables in the preheated oven for 25-30 minutes or until tender and caramelized.
4. In a large bowl, combine mixed greens, black beans, diced tomatoes, and roasted vegetables.
5. Top with crumbled queso fresco (or feta cheese) and garnish with fresh cilantro leaves.
Cooking Time: 35-40 minutes
BBQ Pulled Pork Southwest Salad
This hearty salad combines the tender flavors of slow-cooked BBQ pulled pork with the vibrant spices and textures of the Southwest. Perfect for a quick and satisfying lunch or dinner.
Ingredients:
– 1 pound boneless pork shoulder
– 1/4 cup BBQ sauce
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup diced red bell pepper
– 1 cup cooked black beans, warmed
– 1/2 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped cilantro
– 1 lime, cut into wedges
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a slow cooker, combine pork shoulder and BBQ sauce. Cook for 6-8 hours or until tender.
3. Shred pork with two forks and set aside.
4. In a large bowl, combine mixed greens, red bell pepper, black beans, queso fresco, and cilantro.
5. Add shredded pork on top of the salad.
6. Serve immediately and squeeze a lime wedge over the top.
Cooking Time: 6-8 hours (slow cooker), 30 minutes (shredding)
Southwest Caesar Salad with Chipotle Dressing
Elevate your classic Caesar salad game by incorporating the bold flavors of the Southwest and a spicy kick from chipotle peppers. This recipe combines crispy romaine lettuce, tangy chipotle dressing, and savory southwest-inspired toppings for a deliciously unique twist.
Ingredients:
– 1 head romaine lettuce
– 1/2 cup croutons (store-bought or homemade)
– 1/4 cup chopped cilantro
– 1/4 cup diced red bell pepper
– 1/4 cup diced cooked chicken breast
– 1/2 cup chipotle ranch dressing (see below for recipe)
– Salt and pepper to taste
Chipotle Ranch Dressing:
– 1 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon lime juice
– 1 teaspoon Dijon mustard
– 1 chipotle pepper in adobo sauce, minced
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine romaine lettuce, croutons, cilantro, red bell pepper, and chicken breast.
2. Drizzle with chipotle ranch dressing and toss to coat.
3. Season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 10 minutes
Taco-Inspired Southwest Salad
This hearty salad combines the bold flavors of a taco with the freshness of a southwestern twist. Perfect for a quick and easy meal or as a side dish, this recipe is sure to satisfy your cravings.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cooked black beans, warmed
– 1/2 cup diced tomatoes
– 1/4 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– Juice of 1 lime
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, black beans, diced tomatoes, queso fresco or feta cheese, cilantro, and jalapeño pepper.
2. Drizzle with olive oil and squeeze with fresh lime juice.
3. Season with salt and pepper to taste.
4. Serve immediately and enjoy!
Cooking Time: 15 minutes
Southwest Cobb Salad with Ranch Dressing
A twist on the classic cobb salad, this Southwest version adds a burst of flavor and color with spicy roasted corn, crispy tortilla strips, and creamy ranch dressing. Perfect for a quick and satisfying lunch or dinner.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cooked chicken breast, diced
– 1 cup roasted corn kernels (see note)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh cilantro
– 1/2 cup crispy tortilla strips (store-bought or homemade)
– 1/2 cup ranch dressing (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, chicken breast, roasted corn kernels, feta cheese, and cilantro.
2. Top with crispy tortilla strips.
3. Drizzle with ranch dressing and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Grilled Steak Southwest Salad
A flavorful twist on a classic salad, this recipe combines the rich taste of grilled steak with the bold flavors of the Southwest.
Ingredients:
– 1.5 lbs flank steak
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– 1 cup cherry tomatoes, halved
– 1/2 cup black beans, cooked
– 1/4 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped cilantro
– Lime wedges for serving
Instructions:
1. Preheat grill to medium-high heat.
2. Season steak with chili powder, cumin, salt, and pepper.
3. Grill steak for 5-7 minutes per side, or until desired level of doneness.
4. In a large bowl, combine mixed greens, cherry tomatoes, black beans, queso fresco, and cilantro.
5. Slice grilled steak against the grain and add to salad.
6. Serve immediately with lime wedges.
Cooking Time: 15-20 minutes
Southwest Chopped Salad with Tortilla Strips
This vibrant salad combines the flavors of the Southwest with crispy tortilla strips and a tangy dressing, perfect for a quick lunch or dinner. With its mix of textures and bold flavors, it’s a delicious and satisfying meal.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cooked black beans, drained and rinsed
– 1/2 cup diced red bell pepper
– 1/2 cup diced yellow corn
– 1/4 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 2 tablespoons lime juice
– Salt and pepper to taste
– Tortilla strips (store-bought or homemade, about 1/4 cup)
Instructions:
1. In a large bowl, combine mixed greens, black beans, red bell pepper, corn, queso fresco, and cilantro.
2. In a small bowl, whisk together olive oil and lime juice.
3. Pour the dressing over the salad and toss to combine.
4. Top with tortilla strips and serve immediately.
Cooking Time: 10 minutes
Mango and Black Bean Southwest Salad
A vibrant and flavorful salad that combines the sweetness of mango with the heartiness of black beans, perfect for a quick and healthy meal.
Ingredients:
– 1 ripe mango, diced
– 1 can black beans, drained and rinsed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mango, black beans, red bell pepper, and cilantro.
2. Squeeze lime juice over the top and toss to coat.
3. Drizzle with olive oil and sprinkle with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 30 minutes.
Cooking Time: 5-10 minutes
Southwest Kale Salad with Avocado Dressing
A fresh and flavorful salad that combines the creaminess of avocado dressing with the crunch of southwestern ingredients. Perfect for a quick lunch or dinner, this recipe is ready in under 30 minutes!
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup cooked black beans, rinsed and drained
– 1 cup diced red bell pepper
– 1/2 cup diced yellow onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1 ripe avocado, peeled and pitted
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 5 minutes to help break down the fibers.
2. Add the black beans, red bell pepper, yellow onion, and jalapeño to the bowl with the kale.
3. Squeeze the lime juice over the top of the salad and toss to combine.
4. In a blender or food processor, blend the avocado until smooth.
5. Pour the avocado dressing over the salad and toss to coat.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 20-25 minutes
Southwest Pasta Salad with Lime Vinaigrette
This hearty salad combines the flavors of the Southwest with a zesty lime dressing, perfect for a quick and easy meal or as a side dish.
Ingredients:
– 8 oz pasta (such as penne or bowtie)
– 1 cup cooked chicken breast, diced
– 1 cup black beans, drained and rinsed
– 1 cup corn kernels
– 1/2 cup chopped red bell pepper
– 1/4 cup crumbled queso fresco (or feta cheese)
– 1/4 cup chopped fresh cilantro
– 2 tbsp lime juice
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large bowl, combine chicken, black beans, corn, bell pepper, queso fresco, and cilantro.
3. In a small bowl, whisk together lime juice and olive oil to make the vinaigrette.
4. Add the cooked pasta to the salad bowl and toss with the vinaigrette until well combined.
5. Season with salt and pepper to taste.
Cooking Time: 20 minutes
Mexican Street Corn Southwest Salad
A flavorful twist on traditional salads, this Mexican Street Corn Southwest Salad combines the classic street corn flavors with fresh and tangy elements to create a delicious and refreshing dish. Perfect for a quick lunch or dinner, this salad is sure to become a new favorite!
Ingredients:
– 1 cup cooked corn kernels
– 1/2 cup black beans, drained and rinsed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup mixed greens (arugula, spinach, etc.)
Instructions:
1. In a large bowl, combine cooked corn kernels, black beans, red bell pepper, and chopped cilantro.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the salad mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Top with mixed greens and serve immediately.
Cooking Time: 10 minutes
Southwest Buddha Bowl with Tahini Dressing
This vibrant bowl combines the flavors of the Southwest with a creamy tahini dressing, perfect for a nutritious and filling meal.
Ingredients:
– 1 cup cooked brown rice
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small yellow squash, sliced
– 1/2 cup chopped cilantro
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: avocado slices, cherry tomatoes, or crumbled queso fresco for added flavor
Instructions:
1. Cook the brown rice according to package instructions.
2. In a separate pan, heat the olive oil over medium-high heat. Add the bell pepper and squash; cook until tender, about 5 minutes.
3. In a blender, combine tahini, lemon juice, and 1/4 cup water. Blend until smooth.
4. Assemble the bowls by placing cooked rice at the bottom, followed by black beans, roasted vegetables, and chopped cilantro.
5. Drizzle with tahini dressing and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Southwest Salad
A flavorful and nutritious salad that combines the natural sweetness of sweet potatoes with the savory taste of black beans, all wrapped up in a vibrant Southwestern package.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 red bell pepper, seeded and diced
– 1 small onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast sweet potatoes for 20-25 minutes or until tender.
4. In a large bowl, combine roasted sweet potatoes, black beans, red bell pepper, onion, and jalapeño pepper.
5. Squeeze lime juice over the salad and toss to combine.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Southwest Tuna Salad with Jalapeño Dressing
Get ready to spice up your lunch game with this bold and flavorful tuna salad, infused with the heat of jalapeños and the zest of lime. This recipe is perfect for a quick and easy meal or as a topping for your favorite wrap or salad.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine tuna, red bell pepper, cilantro, and lime juice.
2. Stir in chopped jalapeño for an added kick.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None needed! Just mix and chill.
Summary
Get ready to spice up your mealtime with these 19 creative and flavorful Southwest salad recipes! From classic combinations like grilled chicken and black beans, to unique twists like mango and black bean or roasted veggie, there’s something for everyone. Each recipe is bursting with bold flavors and textures, featuring ingredients like avocado, lime, quinoa, and chipotle peppers. Whether you’re in the mood for something light and refreshing or hearty and satisfying, these salads are sure to hit the spot. So why not shake up your salad routine and try one of these delicious Southwest-inspired recipes today?
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