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Vegan Southwest Salad
Made in 30 minutes, this Vegan Southwest Salad is an easy lunch or weeknight meal. It has a smoky chipotle dressing to tie it all together.
Prep Time
15
minutes
mins
soaking
15
minutes
mins
Total Time
30
minutes
mins
Course:
Salad
Cuisine:
Mexican inspired
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
2
Calories:
433
kcal
Author:
Willow Moon
Equipment
food processor
Ingredients
Chipotle Dressing
½
cup
raw cashews
2
chipotle peppers in adobo sauce
1
teaspoon
adobo sauce
1
teaspoon
sriracha
1
tablespoon
lime juice
2
tablespoons
vegan sour cream
½
cup
water
+ more for soaking the cashews
1
tablespoon
olive oil
Salt
Salad
2
cups
lettuce mix
½
sliced avocado
½
cup
canned spicy black beans
- or regular black beans if you can't find spicy
¼
cup
cherry tomatoes
quartered
2
tablespoons
chopped onion
¼
cup
chopped red or orange bell pepper
3
tablespoons
chopped cilantro
¼
cup
corn
or yellow chopped pepper
US Customary
-
Metric
Instructions
Chipotle Dressing
Soak cashews in hot water for 15 minutes, so that cashews soften. Discard water.
Mix all ingredients in a food processor, and mix until smooth.
Salad
Add all of the ingredients to a bowl. Top with Chipotle Dressing.
Notes
If you don't use all of the dressing right away, you'll need to add water to thin it out after it sits in the fridge.
Nutrition
Calories:
433
kcal
|
Carbohydrates:
34
g
|
Protein:
13
g
|
Fat:
30
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
18
g
|
Sodium:
755
mg
|
Potassium:
873
mg
|
Fiber:
10
g
|
Sugar:
6
g
|
Vitamin A:
3207
IU
|
Vitamin C:
42
mg
|
Calcium:
60
mg
|
Iron:
5
mg