Fiesta (Southwest) Salad

This is one of my favorite healthy (and easy!) meals to make… it’s so tasty I consider it company-worthy. It is a quick and delicious dinner to serve your family or perfect when you are having your girlfriends over for lunch. The recipe is not precise— I always end up making a slightly different version of it, but it never disappoints!


1-2 heads of romaine lettuce torn, mixed with a handful of both spinach and mixed greens

1/2 can of black beans, drained and rinsed

1 small can sliced black olives, drained

1 ear of corn on the cob. Cook in microwave for 3 minutes, remove and husk, then cut kernels off of cob into a bowl and let cool before adding to salad.

Handful of chopped or shredded carrots

Handful of cherry tomatoes, halved

1 avocado, cut into small chunks

2-3 boneless chicken breast halves, seasoned and cooked (we usually grill it), then sliced.

1 green onion, chopped

1 chopped red bell pepper (raw) or— my new favorite (thanks Alli for the idea!)— 2 sliced bell peppers (red and green), sautéed in a bit of olive oil, garlic and salt to taste. Let cool a bit before adding to salad.

Optional: top with some grated cheddar cheese (or I’ve been known to add crushed corn tortilla chips to mine!)

Serve with a southwest ranch, plain ranch, Catalina, or our favorite— Brianna’s Chipotle Cheddar dressing.


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