Southwest Salad

Our southwest salad is a vibrant and flavorful dish that packs a punch with every bite. This salad brings together fresh, crisp ingredients like romaine lettuce, black beans, sweet corn, cherry tomatoes, avocado, and crunchy tortilla strips, creating a satisfying mix of textures. Our recipe offers a refreshing yet spicy experience that is both hearty and light, making it an unforgettable fusion of bold, fresh flavors.

Servings

4

Prep Time

15 Min

Cook Time

0 Min

Ingredients

1 avocado, halved & pitted

1 clove garlic

2 tbsp Noshejan Fuego Fandango

1 shallot, halved & peeled

1/4 cup olive oil

Zest & juice of one lime

1/4 cup cilantro leaves

2 tbsp rice vinegar

2 heads romaine lettuce

1 orange bell pepper, seeded & diced

1/2 cup jicama or daikon, peeled & diced

1 cup cooked black beans

1 cup corn kernals

2 green onions, sliced

1 cup cherry tomatoes, halved

1 cup shredded chicken

1 cup pre-made fried onions

Instructions

To make the dressing, in a food processor, add the avocado flesh, garlic, Noshejan Fuego Fandango, 1/2 shallot, olive oil, lime zest and juice, cilantro, and vinegar. Process until smooth

Chop the romaine lettuce into 1/2" strips and place in a large mixing bowl. Slice the remaining shallot and add it to the bowl. Add the bell pepper, jicama/daikon, black beans, corn, green onions, tomatoes, and chicken. Mix well.

Pour the dressing over the salad and toss well.

Transfer to a salad bowl and garnish with fried onions.