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southwest salad with creamy chipotle dressing
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5 from 1 vote

Southwest Salad with Creamy Chipotle Dressing

Colorful, nutritious, and so delicious, this easy Southwest Salad with Creamy Chipotle Dressing is guaranteed to become a new favorite recipe! Mix and match your favorite ingredients to satisfy all your cravings, and serve it on its own or with your favorite sides for a satisfying make-ahead meal.
Prep Time20 minutes
Total Time20 minutes
Course: dinner
Cuisine: tex mex
Keyword: healthy salad recipe, plant based protein, quinoa bowl, southwest quinoa salad
Servings: 4 servings
Author: Food Dolls

Ingredients

For the Southwest Salad:

  • 1 cup uncooked quinoa cooked according to package instructions
  • 1 cup grape tomatoes sliced
  • 1 14-ounce can pinto beans or black beans, rinsed and drained
  • 1/2 medium red onion thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1 cup frozen roasted corn thawed
  • 1 medium avocado sliced
  • 1 cup blue corn tortilla chips

For the Creamy Chipotle Dressing:

  • 4 ounces canned chipotle peppers in adobo sauce
  • 8 ounces sour cream
  • 2 Tablespoons apple cider vinegar
  • ½ lime juiced (approx 2 Tablespoons)
  • 1 Tablespoon honey
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika

Instructions

  • Cook the quinoa according to package instructions.
    1 cup uncooked quinoa
  • In a large bowl, combine the ingredients for the salad. Set aside.
    1 cup grape tomatoes, 1 14-ounce can pinto beans or black beans, rinsed and drained, 1/2 medium red onion, 1/4 cup fresh cilantro, 1 cup frozen roasted corn, 1 medium avocado, 1 cup blue corn tortilla chips
  • In the bowl of a high-speed blender or food processor, add the ingredients for the dressing. Pulse until well-combined and smooth.
    4 ounces canned chipotle peppers in adobo sauce, 8 ounces sour cream, 2 Tablespoons apple cider vinegar, ½ lime, 1 Tablespoon honey, 1 teaspoon cumin, 1 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon paprika
  • Pour the dressing over the salad ingredients in the bowl, and toss to combine.
  • Serve immediately.
  • Store the salad and dressing in separate airtight containers in the fridge for up to 3 days.

Nutrition

Serving: 1serving | Calories: 660kcal | Carbohydrates: 90g | Protein: 18g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 132mg | Potassium: 1065mg | Fiber: 18g | Sugar: 12g | Vitamin A: 1086IU | Vitamin C: 17mg | Calcium: 150mg | Iron: 6mg