If you’re craving a salad that’s bold, colorful, and genuinely satisfying, this Spicy Southwest Salad delivers. Packed with crisp romaine, black beans, sweet corn, juicy tomatoes, creamy avocado, and a smoky, zesty dressing, it’s a fresh meal that doesn’t feel light on flavor. Every bite balances crunch, creaminess, and just the right amount of heat.
Inspired by Southwest flavors, this salad combines smoky spices, tangy lime, and a touch of spice to create a vibrant, crave-worthy dish. It works beautifully as a main course when topped with grilled chicken or as a hearty side alongside tacos, burritos, or grilled meats.
Best of all, it comes together quickly with simple ingredients and is easy to customize based on what you have on hand. Whether you’re meal prepping for the week or putting together a quick weeknight dinner, this Spicy Southwest Salad is always a strong choice.
Why You’ll Love This Recipe
- Bold, smoky flavors with a spicy kick
- Ready in about 20 minutes
- Filling enough for a full meal
- Easy to customize with protein or toppings
- Great for meal prep
Ingredients
For the Salad
- 6 cups chopped romaine lettuce
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup thinly sliced red onion
- 1/2 cup shredded cheddar or pepper jack cheese
- 1/4 cup chopped fresh cilantro
Optional Protein
- Grilled chicken breast, sliced
- Grilled shrimp or steak
For the Spicy Southwest Dressing
- 1/3 cup plain Greek yogurt or mayonnaise
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 to 1/2 teaspoon cayenne pepper (to taste)
- 1 small clove garlic, minced
- Salt and black pepper, to taste
Step-by-Step Instructions
- Prepare the salad base
Add the chopped romaine to a large serving bowl. Top with black beans, corn, cherry tomatoes, avocado, and red onion. - Add cheese and herbs
Sprinkle shredded cheese and chopped cilantro evenly over the top. - Make the dressing
In a small bowl or jar, whisk together the Greek yogurt, lime juice, olive oil, chili powder, smoked paprika, cumin, cayenne, garlic, salt, and pepper until smooth and creamy. - Adjust the seasoning
Taste and adjust as needed. Add more lime juice for brightness or cayenne for extra heat. - Dress and toss
Drizzle the dressing over the salad just before serving and toss gently to coat evenly. - Add protein if using
Top with grilled chicken, shrimp, or steak to make it a complete meal.
Tips & Variations
- Make it dairy-free: Use dairy-free yogurt or mayonnaise and skip the cheese.
- Extra crunch: Add tortilla strips or crushed tortilla chips.
- Lower-carb option: Skip corn and beans, add extra avocado and greens.
- Make it milder: Reduce or omit cayenne pepper.
- Meal prep tip: Store dressing separately and toss just before eating.
Serving Suggestions
Serve this Spicy Southwest Salad as a main dish for lunch or dinner, or pair it with tacos, grilled chicken, or fajitas. It’s perfect for potlucks, summer gatherings, or meal prepping for busy weeks.
Storage & Make-Ahead
- Refrigerator: Store undressed salad ingredients separately for up to 3 days.
- Dressing: Keep in a sealed container in the refrigerator for up to 4 days.
- Best practice: Add avocado and dressing just before serving for best texture.
Nutrition Information (Approximate)
- Calories: 320 per serving (without added protein)
- Nutrition values are estimates and vary based on ingredients used
This Spicy Southwest Salad proves that healthy meals can be bold, colorful, and deeply satisfying. With fresh ingredients and a smoky, creamy dressing, it’s a recipe you’ll reach for whenever you want something vibrant and full of flavor.
