Southwest Summer Salad Recipe


  • 5 cups chopped romaine lettuce
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 avocado, halved, seeded, peeled and diced
  • 1/4 cup crushed tortilla chips, for garnish


  • 1/2 cup loosely packed cilantro, stems removed
  • 1 avocado
  • 1/4 tsp black pepper
  • 1 tbsp lime or lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp cumin
  • 1/4 cup of vegan mayo or more avocado
  • dash of hot sauce (to taste)


  1. To make the avocado cilantro lime dressing, combine all ingredients in the bowl of a food processor. Blend until smooth, add more lime or lemon juice to thin if necessary.
  2. To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
  3. Serve immediately, garnished with tortillas trips, if desired.
 Recipe adapted from original by and the dressing from

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