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This recipe is for Vegan Southwestern Salad with a creamy chili-lime dressing. This delicious salad is vegan, gluten free, and hearty enough to be a full meal.

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I love a good, hearty salad with lots of flavors and textures to keep it interesting. It fills you up without making you feel stuffed and sluggish afterward.

This Vegan Southwestern Salad is exactly that! It’s full of corn, black beans, bell peppers, cherry tomatoes and avocado, making it hearty and healthy. Crispy tortilla strips give it a good crunch, and the creamy chili-lime dressing brings it all together with refreshing Southwestern flavors.

What is the best lettuce to use for this Vegan Southwestern Salad?

I use romaine hearts for this salad because they are crisp, refreshing and sturdy enough to hold up to a hearty salad.

However, if romaine isn’t your thing, you can substitute any lettuce of your choice. Here’s a quick rundown of common lettuce varieties.

Is corn healthy?

Yes, corn is very healthy! It is loaded with fiber, antioxidants and B vitamins, which are essential to your overall health.

It also contains zinc, magnesium, copper, iron and manganese which are all essential minerals that your body needs.

For more details on corn’s health benefits, click here.

Corn can sometimes have a bad reputation because of GMOs and pesticides.

Here is a myth-busting article on corn that is worth checking out.

Also, to be on the safe side, it’s always a good idea to buy organic corn.

How do you make crispy tortilla strips?

I use crispy tortilla strips to add a crunchy texture to the Vegan Southwestern Salad. I would highly recommend you making them yourself, since they are so easy to make and taste so amazing when they’re fresh.

To make them, cut corn tortillas into strips.

Making corn tortilla strips for Vegan Southwestern Salad.

Add about 2 inches of oil to a small pot and place it over medium heat. After a few minutes, test a tortilla strip to see if the oil is hot enough (it should start to bubble immediately).

Once the oil is hot, add the tortilla strips to the pot and cook them for a few minutes, until they turn golden brown. Remove them from the oil and place them on a plate lined with paper towel. Sprinkle the tortilla strips with salt while they’re still hot.

Once cooled, store the crispy tortilla strips in an airtight container for up to a week.

If you don’t feel like making your own, you can always purchase them from your grocery store, or online here.

Do I have to use Fresh Corn & Black Bean Salsa for this salad?

I use my Fresh Corn & Black Bean Salsa in this salad. It’s easy to make and can be made up to a few days ahead of time.

If you don’t feel like making that recipe, you can substitute:

cooked fresh corn
black beans
cherry or grape tomatoes
fresh red onion
bell pepper (roasted or raw)

How do you make Vegan Southwestern Salad?

Ingredients:

3 cups of romaine hearts, chopped
2 cups of Fresh Corn & Black Bean Salsa
1/2 large avocado, or 1 small avocado
1/2 cup of tortilla strips
handful of fresh cilantro, chopped

Vegan Creamy Chili-Lime Dressing

1/2 cup of Vegenaise or any other vegan mayonnaise
4 teaspoons of lime juice
1 teaspoon of sugar
1/4 teaspoons of chili powder
1/4 teaspoons of garlic powder
1/4 teaspoons of onion powder
1/4 teaspoons of cumin

Step 1: In a small bowl, mix together all of the ingredients for the dressing. If the dressing is too thick, add a splash of water to thin it out. Be careful not to add too much. Set it aside.

Step 2: Wash and dry the romaine hearts, then chop them into bite-sized pieces.

Step 3: In a large bowl, mix together all of the ingredients for the salad. Toss the salad with the dressing, or serve it on the side. Enjoy!

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