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Vegan Southwest Salad

Updated: Jul 28, 2021

This salad is a great one to make ahead for a busy week! I love having meals liked this prepped so its an easy grab & go in the mornings.

For the salad:

2 cups Cooked Quinoa or Wild Rice

2 cups Kale, massaged & minced

1 cup/can black beans

1 cup corn (option to roast for more flavour)

1 sweet bell pepper, diced small

1/2 red onion

1 cup cilantro

1 cup grape tomatos

For the dressing:

1 large avocado

2 tbsp water

2 tbsp oil

1 tbsp white wine vinegar

1 cup cilantro

1 clove garlic

1 jalapeno

1/2 tsp cumin

1/2 tsp chili powder

Salt & pepper to taste

Place all ingredients for salad in a bowl and mix well.

Place all ingredients for dressing in a blender or use an immersion blender. Blend on high for 1-2min or until smooth and creamy.

Store in a air tight container for up to 5 days!

Pro tips:

Keep dressing, cilantro & tomato separate until ready to eat it or packing lunch.

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