This salad is the best. EVER. I got this recipe from my sister-in-law, Alyssa. She changed my life with it when I visited a few months back. It’s the dressing that makes it super-duper good. It’s a southwest dressing with a little bit of a kick. It’s like nothing I’ve had before and I’m completely addicted.
And besides the dressing being AMAZING, you can make the salad what you want! Put whatever the heck you want in there. I usually always do fresh corn and black beans, but I’ve put quinoa in there, blue cheese, sliced almonds, crushed up tortilla chips, avocado, red peppers, you name it – I’ve done it. That’s what I like about it! My favorite thing to do right now is marinate some shrimp in the dressing itself and then grill them for a great salad topper. YUMMMM. The key to the salad is the dressing. Get creative!!
I’ve made this for 2 parties so far and have been asked countless times for the recipe. It’s SOOO good!!!
1/3 cup seasoned rice vinegar
1/4 cup lime juice
1 clove garlic, minced
2t chipotle chili powder
1/2t sea salt
1 cup cilantro
3/4 cup olive oil
Place all ingredients in a blender and blend until smooth. Pour on your favorite salad or use as a marinade.
For the Salad:
1-2 heads romaine lettuce
1 bag baby spinach
2-3 ears fresh corn, cooked
1/2 c black beans
1/4 cup cotija cheese (or any kind of mexican cheese)
1-2 avocado, diced
tortilla chips, crushed (I like to use Tostitos Roasted Garlic and Black Bean chips…or you can use southwest tortilla strips)
Toss your creation into a large salad bowl and top with the Southwest Dressing.