Southwestern Salad with Avocado-Lime Dressing Recipe | Vegetarian Times Skip to main content

Southwestern Salad with Avocado-Lime Dressing

Sweet romaine, grape tomatoes,and corn, plus tender pinto beans and crunchy corn chips make a truly satisfying salad.



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2 cups chopped romaine lettuce
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1 ½ cups cooked pinto beans or 1 15-oz. can pinto beans, rinsed and drained
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1 cup grape tomatoes, chopped
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½ cup fresh or frozen corn kernels
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¼ cup chopped green onions
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¼ cup chopped cilantro
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1 ripe avocado
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¾ cup prepared (not chunky) salsa
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½ cup low-fat sour cream
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3 Tbs. lime juice
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4 drops Tabasco sauce, optional
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⅓ cup crushed corn tortilla chips (about 20 chips), optional


1. Combine lettuce, beans, tomatoes, and corn in clear glass bowl. Sprinkle green onions and cilantro on top.

2. Mash avocado in separate bowl, and whisk in salsa, sour cream, and lime juice. Season with hot sauce (if using), and salt and pepper, if desired. Pour dressing over salad, toss well, and top with crushed corn chips (if using).

Nutrition Information: 

4 g
Total Fat: 
4 g
Saturated Fat: 
1 g
16 g
3 mg
196 mg
5 g
3 g
Serves 8

Comments on this Recipe

This was a hit at a recent family gathering. Planning on making it tonight, but trying it with black beans and a little cumin.

Made this on Father's Day. LOOKED delicious. But, I wasn't overly impressed. Something in the spice dept. was missing. Kind of bland.

Loved this recipe! The lime dressing had a wonderfully unexpected "zing" to it. Great salad for hot summer days!

I LOVE this recipe! It is delicious and filling and different than anything else I normally make. So yummy! My husband and I usually make this with mini baked potatoes for an easy summer dinner.

This salad was excellent!! Everyone loved it!!

I love this salad. Luckily the lime juice keeps the dressing nice for at least a week since I almost never feed 8. I do agree with Erin that as written it was somewhat bland for my taste. I now skip the Tabasco and instead add some good chili powder to the avocado dressing. I also find the salad is especially nice made with leftover spiced beans and corn from the Black Bean & Toasted Corn Tacos recipe found in the same issue.

Made this salad and loved it! Will make it over and over.

This salad was great! I used a smooth taco salsa and added the Tabasco and thought it was anything but bland! Had a nice kick from the Tabasco, but I might try chipotle peppers in adobo next time. Yummy!

This is my absolute favourite recipe. I make it at least once a week, and it is the ONLY salad my husband will eat! I make the dressing with extra lime, smooth taco sauce instead of salsa, and add spices like salt, pepper, cumin and finely chopped poblano peppers. DELICIOUS!!

I made this salad using a spicy salsa, and although it was flavorful, I found the dressing made the salad kind of gloppy. When the whole salad was covered in it, the texture of the salad was unpleasant. In the future I think I will serve the dressing on the side and let people mix it in as they like.

Although I liked the flavor, this made way too much dressing (2-3 times as much as necessary). Fortunately, I decided to serve the dressing on the side--otherwise, it would have drowned the salad. I am using the extra for a guac-like dip. I'm not sure I'd make this again.

My whole family LOVED this salad. We used black beans instead of pinto and red onion rather than green, but those were the only tweeks. We also found that the amount of dressing was too much, but I saved the dressing and made the lettuce mix again today and now have the delicious dressing ready to go.

Great salad! My husband loved it too. I added some extra drops of tabasco to make it more spicy.

Made this salad for dinner last night - hubby and I loved it. We added a cucumber and chopped avocado and used black beans instead of pinto. It seems to be a salad that could be made with many different variations depending on what you have on hand. Loved using mashed avocado as a base for the dressing - brilliant!

Delicious! Even better made with leftover beans and corn from the Black Bean and Toasted Corn Tacos recipe that was in the same issue of VT (which is good either with black beans or pinto beans). I love the tangy spiciness of the creamy dressing. This salad has definitely become a standard for me in meal planning though I use ground cayenne pepper in the dressing instead of Tabasco and omit the optional chips.

So simple, yet so delicious. Perfect for a hot afternoon when you want to eat light. I know it would have been even better if I had cilantro, but it's so tough to find in Sweden.

this was delicious. I didn't add the corn chips, but served as a refreshing side salad to nachos. Yum - particularly with the fresh corn niblets straight from the cob.

Omg!!! This recipe is delicious! Quick and simple, great for ansummer night with a margarita ;)

This is so darn good! I'll make this again and again. I used vegan Tofutti sour cream and fire roasted corn. Amazing!

Delicious salad. I left out the sour cream this time to make it vegan. Good salad that can be made a variety of ways, depending on what ingredients you have on hand. Didn't need as much dressing as it called for. Will definitely make again.

Good but I found it to be too heavy on the salsa (it almost drowns the salad, as another commenter said). I will cut the amount of salsa in half next time.



southwestern salad

excellent! wonderful; a big hit with the neighbors.

I made this tonight and it was yummy. I put half a can of black beans and half a can of pinto beans. The dressing was really tasty to. Next time I will add the tortilla chips to give it a crunch.