Go Back
–+ servings
Overhead shot of southwest salad with dressing drizzled on top.
Print Recipe
5 from 2 votes

Southwest Salad with Vegan Salsa Ranch Dressing

Enjoy this fresh Vegan Southwest Salad made with crisp veggies, crunchy tortilla strips and a creamy salsa ranch dressing. It's a nutrient dense lunch or dinner option perfect for hot summer days!
Prep Time12 minutes
Cook Time8 minutes
Total Time20 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Southwestern
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Oil Free, Quick & Easy, Salad, southwest salad, taco salad, Vegan, vegan salad, vegan southwest salad
Servings: 1
Calories: 428.3kcal
Author: Teresa Sklenicka

Ingredients

  • 3 tablespoons Vegan Ranch Dressing
  • 1 tablespoon prepared salsa
  • 1 corn tortilla
  • 3 cups chopped lettuce
  • ½ cup black beans
  • ½ cup corn
  • ½ cup diced tomato
  • ¼ cup red onion sliced or diced
  • 1 green onion sliced
  • ⅛ avocado sliced or diced (optional)

Instructions

  • Make the salsa ranch dressing by stirring the salsa into the ranch dressing.
  • Cut the corn tortilla into thin strips. Place on a baking sheet and bake at 350° F for approximately 7 or 8 minutes, until they are light brown and crispy.
  • While the tortilla strips are baking, prepare your salad. Begin by placing the chopped Romaine lettuce in a bowl.
  • Top with black beans, green onions, corn, diced tomato, red onion, and avocado. Pour dressing over the salad and combine. Top with the baked tortilla strips.

Nutrition

Calories: 428.3kcal | Carbohydrates: 65.6g | Protein: 16.7g | Fat: 14.7g | Saturated Fat: 2.3g | Sodium: 343mg | Potassium: 1515.52mg | Fiber: 20.2g | Sugar: 11.2g | Vitamin A: 706.53IU | Vitamin C: 29.99mg | Calcium: 170.45mg | Iron: 5.87mg