It’s the new year, and we are trying to eat healthy after the indulgence of the holidays. Our recent grocery trip included a lot of fresh fruit and vegetables and wonderful intentions! Now we just have to make sure to eat everything before it goes bad!
Typically, a salad for us is just a grilled chicken salad, or a large house or greek salad. But those can get boring after a while, so I always keep on the lookout for a new salad recipe to try. I recently downloaded the Tasty app and found this delicious-looking southwestern salad so decided to give it a try.
Now, anyone who knows me knows that I am not big on vegetables. But I am trying. I’ve noticed that a lot of them are an acquired taste, so I just keep forcing myself to eat them and have slowly gotten used to a few. Vegetables will never be something I love, but I can tolerate quite a few of them.
The southwestern salad is stocked full of vegetables. You definitely are “eating the rainbow” with this meal. And because there is so much goodness in it, the salad is filling enough to be a meal in itself.
Just look at those beautiful bell peppers! We used one of every color in our salad. And we are doing our part to lower our plastic consumption by using some mesh reusable produce bags at the store rather than the plastic ones they offer.
Step by Step
I didn’t take too many step-by-step photos for this recipe since it’s a fairly simple one. Start by chopping up all of the vegetables. We used a small amount of each pepper, as well as some tomato and onion. (We used the rest of the peppers the next night to make Mongolian Beef Stir-Fry so there wouldn’t be any waste.) The recipe called for corn, and I had some frozen corn in the freezer already, so I just heated that up for it. The original also suggested black beans but, much to Justin’s dismay, I didn’t add any since I don’t like them. He said it would definitely help the flavor so we will next time and he will add his at the end.
To make the avocado dressing, add all of the ingredients in a blender and puree. I like to use the magic bullet since I am not making a huge amount and it’s easier to clean.
Once you have all of the veggies chopped and the dressing made, the last thing to do is put it all together. Start by filling your bowl with lettuce, then add the peppers, tomato, onion, corn, and black beans (if you are using them). Top with s bit of chopped green onion, and drizzle the avocado dressing over it all. Then toss the salad and serve!
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- 1 avocado halved and pitted
- 1 clove garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp cilantro
- 1/4 cup olive oil
- 1 lime juiced
- 1 green bell pepper
- 1 orange bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 tbsp cilantro
- 15 oz black beans
- 1/2 cup onion chopped
- 15 oz corn
- 1/2 tomato chopped
- 1 green onion chopped
- 1 head lettuce
Add all of the dressing ingredients into a blender or magic bullet and blend until it’s smooth
Chop all of the vegetables and prepare the corn according to instructions
Fill each bowl with some lettuce and top with peppers, cilantro, beans, onion, corn, and tomato
Garnish with the green onion and drizzle with the avocado dressing
Toss the salad to coat and serve
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