Southwestern Salad With Cilantro Dressing

There is nothing more comforting to me on warm summer nights then a big delicious salad. If you are under the impression that salads are dull and basic. I am here to prove you wrong.  I think that salads are underrated. It can be a wonderful way to get all your nutrients in for the day without having to compromise taste. This specific Southwestern Salad with Cilantro Dressing is filling, and hearty. My version of this salad is completely vegan with a creamy cilantro dressing. I also like to make this particular salad as a mason jar salad. It is hearty enough that it won’t spoil and wilt if you leave it overnight. A mason jar salad is a great way to take your salad to go. It allows you to keep the dressing and salad together which is always nice for a convenience factor.

Tips For Making Southwestern Salad With Cilantro Dressing

Dressing

To make the dressing vegan, use a vegan sour cream. I like Kite Hill the best. Feel free to use regular sour cream if you are vegetarian and can eat dairy. Find a good verde salsa that you love. We are fans of the Frontera Tomatillo Salsa or Herdez.

If the dressing is too thick you can add a splash of water to thin in out. I like to store the dressing in an airtight container for up to 5 days.

Serving

If you choose to make this salad as a mason jar salad. I recommend using a large wide mouth, 12 oz jar. with lid. Put the dressing in first. Next add in the black beans salsa, and add the romaine on top. If you can keep the pepitas separate so they stay crunchy.

When you are ready to eat the salad, use a large bowl and flip over the mason jar letting everything come out. Top with the fresh pepitas!

Southwestern Salad With Cilantro Dressing

Try this hearty southwestern vegan salad. Crispy greens with a delicious, crunchy corn salsa and a creamy cilantro verde dressing.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salads

Cuisine American

Servings 4

Ingredients

  

• 1 Cup Canned Corn Kernels Drained and Rinsed
• 1 Cup Canned Black Beans Drained and Rinsed
• 1 Jalapeno Deseeded and Diced
• 1 Red Bell Pepper Deseeded and Diced
• 1/2 Red Onion Diced
• 1/2 Cup Cilantro Roughly Chopped
• 1 Cup Tomatoes Diced
• 1/2 Tsp Salt
• 1 Tsp Cumin
• 1/4 Tsp Cayenne Pepper
• 1 Tbsp Lime Juice
• 4 Cups Romaine Lettuce Chopped
• 1/4 Cup Pepitas

Cilantro Dressing

• 1 Cup Cilantro Verde Salsa
• 1 Tbsp Vegan Sour Cream
• 1 Cup Cilantro
• 1 Tbsp Lime Juice

Instructions

 

• Dice and add first 7 ingredients to a bowl.
• Add in cumin, salt cayenne and lime juice. Mix together.
• Wash and chop romaine lettuce.
• In a blender or food processor add together sour cream, verde salsa, cilantro and lime juice. Blend.
• In a large mason jar add 1-2 inches of sauce on bottom.
• Add 1 cup black bean mixture.
• Top off with romaine and pepitas.
• Makes 4 large mason jar salads.

Keyword Black Beans, Corn salsa, Salad, Southwestern, Vegan