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–+ servings

Southwest Salad

This salad is loaded with plant based protein! It's good for you and full of flavor!
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Prep Time 20 mins
Total Time 20 mins
Course dinner
Cuisine tex mex
Servings 4
Calories
Ingredients
  
  • 4 oz canned chipotle peppers in adobo sauce
  • 8 oz sour cream
  • 2 tablespoons apple cider vinegar
  • 1/2 a lime juice (approx 2 tablespoons)
  • 1 tablespoon honey
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • Salad
  • 1 cup uncooked Quiona (cooked according to package instructions)
  • 1 cup sliced grape tomatoes
  • 14 oz can pinto beans or black beans (rinsed and drained)
  • 1/2 medium red onion (sliced thin)
  • 1/4 cup chopped cilantro
  • 1 medium avocado (sliced)
  • 1 cup blue corn tortilla chips
  • 1 cup frozen roasted corn (thawed)
Instructions
 
  • Prepare your salad ingredients. Thinly chop the lettuce, slice the tomatoes and onions, and cook the quinoa, beans and corn.
  • Place the lettuce in a large bowl. Follow that by adding the cooked quinoa, tomatoes, beans, roasted corn, red onion, avocado, tortilla chips and cilantro.
  • Make the dressing in a blender. Add the adobe chipotle peppers, sour cream, apple cider vinegar, lime juice and honey to the blender. Then add in the cumin, chili powder, garlic powder, onion powder and paprika. Blend it together.
  • Pour the dressing over the salad.
  • Mix the salad to evenly distribute the dressing.
  • Serve!
Keyword healthy salad recipe, plant based protein, quinoa bowl, southwest quinoa salad
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