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Vibrant Southwest Salad with Crispy Tortilla Strips – vegetarian recipe
Stav Kogan

Vibrant Southwest Salad with Crispy Tortilla Strips

A vibrant, crunchy, and creamy Southwest-inspired masterpiece that comes together in just 30 minutes. Packed with hearty black beans, sweet corn, and creamy avocado, then drizzled with a zesty cilantro-lime dressing, this salad is a full-blown fiesta in a bowl.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 227 serving
Calories: 227
Ingredients Method Nutrition

Ingredients
  

  • For the Crispy Tortilla Strips
  • 2 6-inch corn tortillas
  • Nonstick cooking spray
  • For the Creamy Cilantro-Lime Dressing
  • 1/2 cup light sour cream / 120g (4.2 oz)
  • 1/4 cup snipped fresh cilantro / 15g (0.53 oz)
  • 2 tablespoons fat-free milk / 30ml (1 fl oz)
  • 1 teaspoon olive oil / 5ml (0.2 fl oz)
  • 1 large clove garlic, minced
  • 1/2 teaspoon (10 ml / 0.3 fl oz) chili powder
  • 1/2 teaspoon (10 ml / 0.3 fl oz) finely shredded lime peel
  • 1/4 teaspoon (20 ml / 0.7 fl oz) salt
  • 1/4 teaspoon (20 ml / 0.7 fl oz) ground black pepper
For the Salad
  • 6 cups (1440 ml) torn romaine lettuce / approx. 1 large head
  • 2 cups (480 ml) chopped roma tomatoes / about 4 medium
  • 1 15-ounce can black beans, rinsed and drained / 425g (15 oz)
  • 1 cup fresh corn kernels / 165g (5.8 oz)
  • 1/2 cup (480 ml) shredded reduced-fat cheddar cheese / 57g (2.01 oz)
  • 1 large avocado, halved, seeded, peeled, and chopped
  • Snipped fresh cilantro for garnish, optional
  • Make it Vegan: Easily swap dairy for plant-based alternatives! Use a vegan sour cream, your favorite unsweetened plant milk, and a dairy-free cheddar-style shred.
  • Meal Prep Pro: Prepare the dressing and bake the tortilla strips up to 3 days in advance. Store them in separate airtight containers. When ready to eat, just chop your fresh veggies and assemble!
  • Spice It Up: For a spicier dressing, add a pinch of cayenne pepper or a finely minced jalapeño to the sour cream mixture.

Method
 

  1. Preheat your oven to 350°F / 175°C.
  2. Cut the corn tortillas into 1/2-inch strips and spread them onto a large baking pan. Lightly coat the strips with nonstick cooking spray.
  3. Bake for 15 to 18 minutes, stirring once halfway through, until they are golden and perfectly crisp.
  4. Transfer to a wire rack to cool completely.
  5. While the tortillas bake, prepare the dressing.
  6. In a small bowl, whisk together the light sour cream, 1/4 cup (960 ml) cilantro, milk, olive oil, minced garlic, chili powder, lime peel, salt, and pepper until smooth and creamy.
  7. Set aside.
  8. Assemble the salad.
  9. In a large serving bowl, create a bed of torn romaine lettuce. Artfully arrange the chopped tomatoes, rinsed black beans, corn kernels, shredded cheese, and chopped avocado over the lettuce.
  10. Drizzle generously with the cilantro-lime dressing, sprinkle with the cooled tortilla strips, and garnish with extra cilantro if desired.
  11. Serve immediately and enjoy!
  12. Roast Your Corn: For a deeper, smoky flavor, toss the corn kernels on the baking sheet with the tortilla strips and roast them together until tender and lightly charred.

Nutrition

Calories: 227kcalCarbohydrates: 29gProtein: 11gFat: 11g

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