Southwestern Salad is what you’re going to want to bring to your next summer potluck. Easy to customize with whatever ingredients you have and topped with a simple, spicy dressing that’s sure to make you a side dish hero.
Living in the southwest, I tend to lean towards southwestern flavors when adapting recipes.
One thought that is constantly running through my mind is, “how can I make this spicier?”
After eating a homemade version of Portillo’s chipotle bbq salad not too long ago, it had me thinking of how I could make it more “southwest.”
Besides, I have got to do something with the fifty million cans of black beans I have in my pantry.
Now don’t get all bent out of shape you Portillo’s enthusiasts, I love my hometown Chicago favorite just as much as the next gal. I’m not trying to make it BETTER, just different.
Let’s be honest, there is no way to make Portillo’s any better.
This version is really simple, can be made with any combination of vegetables/beans/onions you have laying around, just don’t forget your California avocados!
The dressing is a no brainer. Definitely one of those “why didn’t I think of this sooner” type of recipe. Super creamy, spicy and tangy all at the same time.
Soooooooo good on this salad and on pretty much everything else too! (Tacos! Nachos!) A great fridge staple that can be thrown together in no time.
The only thing I’m not sure about is how to store/what to do with the remainder of the ranch and taco seasoning after you open them. Any suggestions?
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
**This post was updated in 2019**
Southwestern Chopped Salad
Southwestern Salad is what you're going to want to bring to your next summer potluck. Easy to customize with whatever ingredients you have and topped with a simple, spicy dressing that's sure to make you a side dish hero.
- 1 red pepper diced
- 1 can black beans rinsed and drained
- 1 can sweet yellow corn drained
- 3 medium tomatoes diced
- 1 small red onion thinly sliced
- 1 large head romaine lettuce chopped
- 1/2 bunch cilantro chopped
- 2 ripe avocados diced
for the dressing
- 6 oz plain greek yogurt
- 1/2 cup sour cream
- 1 Tablespoon ranch seasoning
- 1 Tablespoon taco seasoning
- juice from one lime
- salt & pepper to taste
Whisk together dressing ingredients in a small bowl. Set aside.
Combine all salad ingredients in a large bowl excluding avocado.
When ready to serve, toss with dressing, sprinkle with avocado and serve.