This simple Southwestern Vegetarian Salad is packed with flavor from beans and corn, and the spicy chipotle ranch dressing elevates it even more.
Southwest Vegetarian Salad
This Southwestern vegetarian salad is ideal for lunches, side dishes, or potlucks. Its bright colors and fresh ingredients make it an eye-catching dish that guests can’t resist. I brought it to a recent potluck and it was a huge hit.
Easy School Lunch Idea
This salad works great for school lunches. I used a compartment lunch kit to portion a Southwest Vegetarian Salad for my daughter’s lunch. Romaine is my go-to base because it’s hearty and holds up well without wilting. For each salad I add:
- Black beans
- Corn
- Grape tomato halves
- Shredded Mexican cheese blend
- Spicy Chipotle Ranch Dressing (adjust the heat to taste)
- A few sprigs of cilantro
Portioning the salad in a lunch kit makes it easy to pack and keep fresh. Romaine resists wilting, and the kit I use has measurement markings that help with portion control. Many kits are BPA-free and safe for microwave, dishwasher, and freezer use.
No boring lunches allowed. Kids often tire of the same sandwiches, so offering a colorful, customizable salad can encourage them to eat healthier. Letting children choose components and assemble part of their meal can make them more enthusiastic about eating it. Presentation matters: a vibrant container or kit makes the meal more appealing than a paper bag.
Southwestern Salad Options
For extra texture, serve corn chips or crushed tortilla chips on the side so diners can add crunch as they like. For a non-vegetarian option, grill a couple of chicken breasts seasoned with a Southwest or chipotle spice blend, slice or chop the chicken, and add it to the salad to make a hearty main dish.
Southwest Vegetarian Salad
8
20 minutes
20 minutes
This simple Southwestern Vegetarian Salad has bold flavor from beans and corn, and the spicy chipotle ranch adds bright, smoky heat.
Ingredients
- 2 heads romaine lettuce (washed, drained, and roughly chopped)
- 1 can black beans, rinsed
- 1 can corn
- 1 pint grape tomatoes, halved
- 1 cup shredded Mexican cheese blend
- Spicy Chipotle Ranch Dressing
- A few sprigs of cilantro (optional)
Instructions
- Place the chopped romaine in a large bowl. Add black beans, corn, tomatoes, and cheese.
- Serve with spicy chipotle ranch dressing and garnish with cilantro, if desired.
Notes
Options: Add corn chips or crushed tortilla chips for crunch. For a non-vegetarian version, grill chicken seasoned with a chipotle or Southwestern spice blend, slice it, and add to the salad to make a main course.
Recommended Products
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Wooden Salad Bowl Set with Servers -
Salad Tongs
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Mason Jars — 6 oz
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Salad Spinner
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