The vegan Southwest Salad with Chipotle Dressing is a tasty and flavorful dish. This recipe has 10 grams of fiber and 365 calories per serving. Prepare this salad just in 20 minutes. It contains beans, corn, vegetables, cilantro, pumpkin seeds, lime juice, Greek-style yogurt, apple cider vinegar, chipotle peppers, adobo sauce, maple syrup, seasoning, and water. We may pair this salad with tomato rice, spicy tomato soup, whole-wheat tortilla chips, quinoa rice pilaf, vegan fajita bowls, cilantro lime rice, or salsa. Store this vegan Southwest Salad with Chipotle Dressing in the container for two days.
STATS:
- Total time: 20 minutes
- Calories: 365 kcal
- Diet: Vegan
- Cuisine: Mexican
- Serving: 4
- Preparation time: 20 minutes
- Course: Main
- Serving size: 2½ cups
- Cooking time: Nil
EQUIPMENT:
- Large salad bowl
- Can opener
- Measuring spoons
- Small mixing bowl
- Colander
- Cutting board
- Whisk
- Measuring cups
- Chef’s knife
INGREDIENTS:
FOR THE SALAD:
- 8 cups chopped romaine lettuce
- 1 cup black beans
- Half cup diced red bell pepper
- 1 cup corn kernels
- Quarter cup chopped cilantro
- 1 cup cherry tomatoes
- Two tbsp pumpkin seeds
- 1 cup diced cucumber
- Half cup diced red onion
- 1 medium ripe avocado
- Quarter cup sliced green onions
- 2 tbsp lime juice
FOR THE CHIPOTLE DRESSING:
- Half cup unsweetened vegan Greek-style yogurt
- 1 tsp adobo sauce
- Half tsp ground cumin
- 1 tbsp minced chipotle peppers
- Quarter tsp onion powder
- 1 tbsp apple cider vinegar
- Quarter tsp garlic powder
- Half tsp smoked paprika
- 1 tsp maple syrup
- Quarter tsp salt
- 1 tbsp lime juice
- 2–3 tbsp water
INGREDIENT NOTES:
ROMAINE LETTUCE:
- It provides a fresh and crispy base to the salad. Romaine lettuce stays crunchy and holds the dressing well. You may use chopped kale as per your preference.
BLACK BEANS:
- They give vegan fiber and a hearty texture to the dish. Black beans give classic Southwestern character to the dish. You may use kidney beans as another idea.
CHERRY TOMATOES:
- These tomatoes give freshness and a mild sweet taste to the recipe. Cherry tomatoes are easy to cut and they hold the shape well. You may use grape tomatoes as an alternative.
VEGAN GREEK-STYLE YOGURT:
- This yogurt makes the creamy base of the dressing. You may use vegan sour cream as per your choice.
CORN:
- It adds a natural sweet flavor and a pleasant bite to the salad. You may use frozen corn as another option.
INSTRUCTIONS:
- Dry the washed lettuce, tomatoes, cucumber, bell pepper, cilantro, and green onions.
- Chop the romaine lettuce and red onion into bite-sized pieces, then halve the tomatoes.
- Dice the cucumber, bell pepper, and avocado just before assembling the salad.
- Rinse the drained beans properly and drain the corn as well.
- Whisk vegan yogurt, lime juice, salt, chipotle peppers, adobo sauce, cumin, smoked paprika, maple syrup, garlic powder, onion powder, and apple cider vinegar in a small bowl.
- Make the smooth mixture and add one tbp water at a time till the dressing becomes easy to pour.
- Add romaine lettuce, black beans, vegetables, and corn kernels in the bowl.
- Gently toss all the ingredients and add avocado last to keep it fresh.
- Drizzle chipotle dressing on the salad and gently toss all the ingredients.
- Sprinkle pumpkin seeds on top and serve the salad.
SERVING SUGGESTIONS:
MAIN:
- Vegan Southwest Tacos
- Vegan Fajita Bowls
- Black Bean Burritos
- Vegan Enchiladas
- Grilled Vegetable Quesadillas
RICE DISHES:
- Cilantro Lime Rice
- Mexican Brown Rice
- Spanish Rice
- Tomato Rice
- Quinoa Rice Pilaf
SOUPS:
- Vegan Tortilla Soup
- Black Bean Soup
- Mexican Vegetable Soup
- Vegan Corn Chowder
- Spicy Tomato Soup
BREADS AND SIDES:
- Whole-Wheat Tortilla Chips
- Homemade Corn Tortillas
- Vegan Garlic Bread
- Baked Tortilla Strips
- Cornbread
TOPPINGS:
- Fresh Pico de Gallo
- Vegan Sour Cream
- Fresh Guacamole
- Pickled Jalapeños
- Fresh Salsa
TIPS:
- Dry the vegetables properly and remove extra water to make the salad less watery.
- Include avocado last to keep the pieces from turning brown.
- Chill the ingredients, then mix them to get the refreshing salad.
STORAGE INFORMATION:
FRIDGE:
- Store the undressed salad for two days and the dressing for 5 days in separate containers.
FREEZER:
- Freezing the assembled salad is not good, as the vegetables lose their texture.
FAQs:
Can I include another type of bean?
- Yes, you may add pinto beans, kidney beans, or chickpeas as per your choice.
How to make the dressing less spicy?
- Use less amount of adobo sauce and chipotle pepper for mild spice in the dish.
Can I make this salad earlier?
- Yes, you may prepare the vegetables, beans, corn, and dressing early, then store separately for later use.
How to make this salad vegan?
- All the components included in the salad are already vegan.
NUTRITIONAL INFORMATION:
Potassium: 780 mg
Iron: 3.5 mg
Protein: 12 g
Calories: 365 kcal
Total carbs: 45 g
Vitamin A: 9,800 IU
Sodium: 520 mg
Net carbs: 35 g
Fiber: 10 g
Calcium: 125 mg
