Zesty Spicy Southwest Salad
Craving a fresh and zesty salad with a kick? This Quick Homemade Spicy Southwest Salad mixes crisp veggies, smoky spices, and a creamy chipotle dressing for a vibrant, wholesome meal. Ready in under 40 minutes, it’s the perfect easy recipe for busy weeknights. Enjoy the bold flavors of the Southwest right at home—no complicated steps, just pure deliciousness!
Discover the Quick Homemade Spicy Southwest Salad recipe packed with bold flavors, fresh ingredients, and easy prep. Perfect for a healthy dinner or lunch!
- Big payoff, low effort: You get rich, familiar flavors without complicated preparation.
- Weeknight- and guest-worthy: Perfect for family dinners or when entertaining.
- Made with real-life pantry staples: Simple ingredients mean minimal shopping trips.
- Easy to customize: Swap ingredients to match your preferences and dietary needs.
Ingredients for Quick Homemade Spicy Southwest Salad Recipe - Easy & Flavorful!
Zesty Spicy Southwest Salad - Ingredients
How to Make Quick Homemade Spicy Southwest Salad Recipe - Easy & Flavorful!
Zesty Spicy Southwest Salad - Final Result
Quick Homemade Spicy Southwest Salad Recipe - Easy & Flavorful!
Discover the Quick Homemade Spicy Southwest Salad recipe packed with bold flavors, fresh ingredients, and easy prep. Perfect for a healthy dinner or lunch!
Ingredients
Main Ingredients
- 4 cups chopped romaine lettuce
- 1 cup canned black beans, rinsed and drained
- 1 cup cooked corn kernels (fresh, frozen, or canned)
- 1 medium avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped red onion
- 1/2 cup cooked and shredded chicken breast (optional for extra protein)
- 1/4 cup fresh cilantro, chopped
Chipotle Dressing
- 1/3 cup Greek yogurt or sour cream
- 1 tbsp mayonnaise
- 1 tbsp fresh lime juice
- 1 chipotle pepper in adobo sauce, minced
- 1 tsp adobo sauce (from the chipotle pepper can)
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
Optional Toppings
- Crushed tortilla chips or strips
- Extra lime wedges
- Sliced jalapeños for extra heat
Instructions
- Prepare the Veggies: Rinse and chop all fresh produce. Drain and rinse the black beans. If using frozen corn, thaw it before adding.
- Make the Dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, minced chipotle pepper, adobo sauce, cumin, smoked paprika, salt, and pepper. Taste and adjust seasoning.
- Assemble the Salad: In a large mixing bowl, combine romaine lettuce, black beans, corn, avocado, cherry tomatoes, red onion, cheddar cheese, cooked chicken (if using), and cilantro.
- Toss with Dressing: Pour the chipotle dressing over the salad and toss gently until everything is evenly coated. Be careful not to mash the avocado.
- Serve: Transfer to bowls or plates. Sprinkle with crushed tortilla chips and add lime wedges on the side. Optionally, garnish with sliced jalapeños for extra spice.
Nutrition Information
Recipe Notes & Tips
- Pro tip: Warm the black beans and corn slightly before adding to the salad to enhance their flavors.
- Substitution: Swap Greek yogurt with vegan mayo or cashew cream for a dairy-free dressing option.
- Storage tip: Keep the dressing separate and store the salad components in an airtight container for up to 2 days. Toss together just before serving.