Southwestern Salad

Cukes, peppers, and romaine make a nice juicy salad with crunch...add black beans, avocado and dress it with Cilantro Vegan Buttermilk Ranch and suddenly it's a Southwestern Salad.
Prep Time
15 minutes
Total Time
15 minutes


Yield: 6 servings
  • 2 hearts of romaine lettuce, torn into bite size pieces
  • 1 can black beans, rinsed + drained
  • 1 orange bell pepper, julienned
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 3 Persian cucumbers, sliced it rounds
  • 1.6 ounces organic freeze dried corn
  • 1 avocado, sliced
  • 1/2 cup Horizon Organic Shredded Cheese, Mexican-Blend
  • tortilla chips to serve with salad
  • cilantro leaves for garnish
  • Vegan Green Goddess Dressing (replace dill with cilantro)


Step 1

Layer all ingredients in large salad bowl or platter.

Step 2

Drizzle with Cilantro Green Goddess Dressing. Serve with tortilla chips.