Southwest Salad with avocado dressing 5
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5 from 1 vote

Southwest Salad with avocado dressing

Southwest Salad - Bursting with small kidney beans, corn, bell peppers, cherry tomatoes, sweet corn, cheese, crispy lettuce, onions and bathed in Creamy-smooth Avocado Dressing, topped with blue corn tortilla chips. A super simple and classic salad that can be eaten in any season, be it summer, winter, spring or fall!
Course Side Dish
Cuisine American
Keyword Easy salad recipe, Southwestern salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 5 people
Calories 256kcal
Author Dhwani


  • 2 cups - Bell Peppers Used red, green and yellow - see notes
  • 1/2 cup - Onions Finely Chopped (See notes)
  • 1 cup - Corn See notes
  • 3 cups - Lettuce chopped
  • 1 cup - Boiled Kidney Beans
  • 1 cup - Corn chips
  • 1 cup - Cherry tomatoes Halved
  • 1/2 cup - grated cheese

For Avocado Dressing

  • 1 - Avocado Not overripe
  • 1 cup - Cilantro
  • 2 small - Garlic Cloves
  • Salt to taste
  • 1 - Medium Jalapeno Seeds removed
  • 1 tbsp - Lemon Juice
  • 1/4 cup - Plain Greek Yogurt


For Avocado Dressing

  • Take all the ingredients in a blender and blend well.
  • Avocado Dressing is ready.

For Southwest Salad -

  • Gather all the ingredients, beans, veggies, cheese, chips, in a salad bowl then toss them with the salad dressing.
  • Serve it immediately. Enjoy!


I have used lettuce to make this southwestern salad, as we are lettuce lovers and its always there in my refrigerator. But you may use any greens like spring mix, baby arugula for this salad.
Used Frozen corn. I just thawed for an hour before adding it into the salad. You may use fresh too if it's available.
We love Cherry tomatoes in our everyday salad recipes. You may use any.
Bell Peppers - I personally prefer mix colors of bell peppers. But it's up to you. You can use any bell pepper.
Kidney beans - I had small red kidney beans so I have used that. You can use any. I usually boil my kidney beans in Instant Pot. It's so easy. Just soak kidney beans for few hours and cook it under high pressure for about 15 minutes, and naturally release the pressure.
I love red onions in my salads, but feel free to use any onions or leave these out entirely if you prefer. Make sure it is finely chopped and it is not over-powering.
Corn chips add crunch and flavors to this salad. I have used organic small blue corn tortilla chips. It fits perfectly on a fork as it is bite size. You may use your choice of chips or can completely skip it.
You can add or less any ingredients, according to your choice.


Calories: 256kcal | Carbohydrates: 34g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 183mg | Potassium: 550mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2640IU | Vitamin C: 89.8mg | Calcium: 154mg | Iron: 2.2mg