Southwest Salad That Hits the Spot with Your Pressure Cooker
This Southwest Salad is far more delicious than any restaurant salad at a fraction of the cost! Bursting with flavors of black beans, red bell peppers, and creamy avocado salsa dressing.
Ingredients
Southwest Salad
- 1 head Romaine lettuce chopped
- 1 ear Sweet corn kernels fresh, from 1 ear
- 1 Red bell pepper chopped
- 1 cup Cherry or grape tomatoes halved
- 1/4 cup Red onions chopped
- 1 15 oz. can Black beans rinsed and drained
- 1/3 cup Roasted and salted pepitas or sunflower seeds
- 1/2 cup Pepper jack cheese grated
- Tortilla strips for salads
- 1 small Avocado peeled and sliced
- 1 small Jalapeno seeded, deveined, optional
- 1 clove Garlic peeled
- 1/4 cup Cilantro loosely packed
- 1/4 cup Sour cream or Greek yogurt
- 1/4 cup Salsa medium for more of a kick
- 1/4 cup Milk
- Juice from 1 lime
- 2 tablespoons Olive oil
- 1/2 teaspoon Sugar
- 1/4 teaspoon each Salt, ground cumin
- 1/8 teaspoon each Pepper, smoked paprika
- Hot sauce to taste
Instructions
Instructions
- Toss the chopped romaine, corn kernels, red bell pepper, halved tomatoes, and chopped red onions into a big bowl. This is your salad base.
- Add the rinsed black beans, pepitas, and the pepper jack cheese to the bowl. Toss gently to blend without smashing your tomatoes or bruising the lettuce.
- Before serving, slice up one small avocado and place slices on top of the salad along with crunchy tortilla strips.
- Mix the dressing ingredients together in a blender or jar with a tight lid. Drizzle over the salad and toss lightly before serving.
Notes
Serve immediately with dressing on the side if storing for later. Do not add avocado and tortilla strips if preparing in advance—add fresh before serving.