Southwest Salad with Cilantro Lime Dressing

Servings: 6 - 8


  • Two 6" flour or corn tortillas, cut into thin strips

  • 1 cup Greek yogurt

  • 2 tablespoons cilantro, minced 

  • 2 garlic cloves, minced

  • Juice of 1 lime

  • 1/4 cup apple cider vinegar

  • 1/4 cup + 1 tablespoon extra-virgin olive oil

  • Salt and pepper (to taste)

  • 3 hearts of romaine, julienned

  • 1 15 oz can black beans, drained and rinsed

  • 1 1/2 cups corn, cooked and cut off the cob

  • 2 tomatoes, finely diced

  • 6 scallions, thinly sliced

  • 1 avocado, cut into approximately 1” pieces

  • 1 1/2 cups cheddar cheese, shredded


Tortilla strips:

Preheat oven to 375˚. Slice tortillas into strips (about 1/4" wide). Place on a baking sheet and drizzle with 1 tablespoon of olive oil and a few pinches of salt. Bake for 12-15 minutes until golden brown. Set aside until cool.


In a small bowl, stir together Greek yogurt, cilantro, garlic, lime juice, and apple cider vinegar. Slowly whisk in olive oil to emulsify, then season with salt and pepper to taste.

Salad: In a large bowl, combine the romaine, black beans, corn, tomato, scallions, and dressing. Toss together. Top with avocado, cheddar, and crispy tortilla chips.