SOUTH WEST SALAD RECIPES

Name: Southwest Salad
Prep time: 10 min
Total time: 10 min
Yield: 4-6 serving(s)
Ingredients: bagged lettuce, preferably hearts of romaine; 2 roma tomatoes, chopped; 2/3 cup sharp cheddar cheese, GRATED; 2/3 cup corn; 2/3 cup tortilla chips, crushed; 1 cup ranch dressing, from bottle; 1/4 cup salsa; 1/4 teaspoon chili powder; 1/4 teaspoon cumin

SOUTHWEST SALAD RECIPE - FOOD.COM

Southwest Salad Recipe - Food.com image

Something I just threw together one night but ended up being the best salad I've ever made--corn, cheese, tomatoes and tortilla chips complimented by ranch dressing with a kick.

Total Time 10 minutes

Prep Time 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

bagged lettuce, preferably hearts of romaine
2 roma tomatoes, chopped
2/3 cup sharp cheddar cheese, GRATED
2/3 cup corn
2/3 cup tortilla chips, crushed
1 cup ranch dressing, from bottle
1/4 cup salsa
1/4 teaspoon chili powder
1/4 teaspoon cumin

Steps:

Mix all salad ingredients together in large serving bowl.
Mix all dressing ingredients together in a cup or small bowl.
Toss with dressing or serve on the side.
If preparing ahead of time, wait to add chips so they stay crisp.

Nutrition Facts : Calories 422.3, FatContent 38.6, SaturatedFatContent 9, CholesterolContent 39.6, SodiumContent 893.6, CarbohydrateContent 14.7, FiberContent 1.9, SugarContent 4.1, ProteinContent 7.1

SOUTHWEST SALAD | RECIPE - RACHAEL RAY SHOW

Southwest Salad | Recipe - Rachael Ray Show image

Valerie Bertinelli packs this salad with smoky cumin and a little heat

Provided by Valerie Bertinelli

Number Of Ingredients 25

Ingredients

4 fresh or frozen ears of corn
husks removed
3 15-ounce cans black beans
rinsed and drained
1 green bell pepper
chopped
1 red bell pepper
chopped
1/2 red onion
chopped
1/2 jalapeño or Serrano chili pepper
seeded and finely chopped
1/2 cup loosely packed fresh cilantro
chopped
Freshly ground black pepper
1 tablespoon red wine vinegar
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 cloves garlic
pushed through a press
1 teaspoon ground cumin
1 teaspoon kosher salt
A pinch chili powder
1/4 cup extra-virgin olive oil
Hot sauce (I use Crystal Hot Sauce)

Steps:

To make the salad, preheat a grill on high for 5 minutes
Reduce the heat to medium-high and grill the corn with the cover closed, turning occasionally, until some kernels are black, about 12 minutes
Remove and cool corn slightly
Using a sharp knife, cut off the kernels into a very large, deep serving bowl
(Hold the narrow end of the cob, point the other end into the bowl, and cut downward, so that flying kernels are trapped by the bowl itself
) Add the beans, bell peppers, red onion, chili pepper, cilantro, salt and pepper to the bowl and toss
To make the dressing, whisk together the vinegar, lime juice, sugar, garlic, cumin, salt, chili powder and olive oil in a small bowl
Season to taste with the hot sauce
Pour the dressing over the salad and toss to thoroughly coat
Let sit at room temperature for 20 minutes, toss again and serve
The salad can be made a day in advance, covered, and refrigerated
Bring to room temperature before serving
MORE: Grilled Chicken and Corn Salad with Chipotle Crema South by Southwest 7-Layer Sliders Grant's Mexican Street Corn Salad

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