Southwestern Veggie Salad Recipes

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato

Provided by Merle O'Neal

Categories Lunch

Time 30m

Yield 5 servings

Number Of Ingredients 15

Southwestern Salad With Avocado Dressing Recipe by Tasty image

Steps:

Add all dressing ingredients to a blender, blend until smooth.
In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
Top with prepared dressing; toss to coat.
Enjoy!

Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams

Ingredients

1 avocado, halved
1 clove garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 tablespoon fresh cilantro
1 lime, juiced
1 head lettuce, chopped
1 cup bell pepper, chopped
¼ cup fresh cilantro
15 oz black beans, 1 can
½ cup red onion, chopped
15 oz corn, 1 can
¼ cup scallion
¾ cup tomato, chopped

SOUTHWESTERN VEGGIE SALAD

This speedy salad can be stirred up in no time. "I enjoy making it because it takes so little effort," offers Rita Addicks from Weimar, Texas. "The bright veggies look pretty on a buffet table."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 14

Southwestern Veggie Salad image

Steps:

In a large bowl, combine the corn, zucchini, avocado and radishes. On a serving plate, arrange lettuce if desired and tomatoes. In a small bowl, whisk the dressing ingredients. Pour over corn mixture; gently toss to coat. Spoon over tomatoes.

Nutrition Facts : Calories 185 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 4g protein.

Ingredients

2 cups whole kernel corn
1 small zucchini, sliced 1/4 inch thick
1 ripe avocado, peeled and chopped
1/4 cup thinly sliced radishes
Bibb or Boston lettuce leaves, optional
2 to 3 medium tomatoes, sliced
DRESSING:
3 tablespoons ketchup
2 tablespoons cider vinegar
1 tablespoon canola oil
1 tablespoon minced fresh cilantro
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon chili powder

SOUTHWESTERN VEGETABLE SALAD

Make and share this Southwestern Vegetable Salad recipe from Food.com.

Provided by CJAY8248

Categories Low Protein

Time 10m

Yield 1 platter salad, 8 serving(s)

Number Of Ingredients 11

Southwestern Vegetable Salad image

Steps:

In a large bowl, combine corn and zucchini. Add Southwest Chili Dressing; toss to coat. Cover and refrigerate until ready to serve. Add avocado and radishes; toss lightly. Arrange tomato slices on serving platter; top with vegetables.
for Southwestern Chili Dressing: In a small bowl, place catsup, vinegar, oil, chili powder, salt, and garlic powder. Beat with a wire whisk. Makes 1/3 cup.

Nutrition Facts : Calories 108.9, Fat 5.2, SaturatedFat 0.8, Sodium 299.4, Carbohydrate 16.2, Fiber 3.4, Sugar 4.3, Protein 2.5

Ingredients

2 cups fresh uncooked corn (or canned corn)
1 cup thinly sliced zucchini
1 cup diced ripe avocado
1/4 cup thinly sliced and quartered radish
2 large ripe tomatoes, sliced
3 tablespoons catsup
2 tablespoons cider vinegar
1 tablespoon oil
1 1/2 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon garlic powder

SOUTHWESTERN VEGGIE SKILLET

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

Provided by Bibi

Categories Side Dish Vegetables Corn

Time 35m

Yield 6

Number Of Ingredients 11

Southwestern Veggie Skillet image

Steps:

Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 9 g, Fat 2.7 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 35.2 mg, Sugar 3.6 g

Ingredients

1 tablespoon olive oil
½ onion, sliced into rings
1 zucchini, cut into 1/4-inch slices
1 yellow squash, cut into 1/4-inch slices
1 ear corn, kernels cut from cob
4 roma (plum) tomatoes, peeled and chopped
1 clove garlic, minced
1 teaspoon ground cumin
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or more to taste
½ lime

SOUTHWESTERN VEGETABLE SALAD

Black beans, corn, fresh greens and red peppers come together for a better-for-you salad that's got a Southwestern spin.

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 4 servings, about 2 cups each.

Number Of Ingredients 5

Southwestern Vegetable Salad image

Steps:

Toss greens with beans, corn and peppers.
Add dressing; mix lightly.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 10 g

Ingredients

1 pkg. (8 oz.) mixed salad greens
1 can (15 oz.) black beans, drained, rinsed
1 pkg. (10 oz.) frozen corn, cooked, cooled
1 cup thin red pepper strips
1/2 cup KRAFT Classic Ranch Dressing

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