Recipe: Southwestern Salad with a Chili and Lime Vinaigrette


For salad

  • 3 ears corn, husked
  • 1 can black beans, rinsed
  • 3-4 medium ripe tomatoes (I used heirloom, but regular are fine)
  • 4 tomatillos
  • 1 cucumber
  • 1/2 red or yellow onion
  • 4 ounces queso cheese, crumbled
  • handful tortilla chips, crumbled (optional but tasty)

For dressing

  • Juice of two limes
  • 1/2 T chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 cup fresh cilantro, chopped
  • 1/4 neutral oil
  • salt and pepper


  1. Mix first five dressing ingredients in a bowl until well blended. Drizzle in oil while stirring, then add salt and pepper to taste. Set aside while you prepare salad.
  2. Blanch corn in boiling water for one minute. Cut kernels from corn and spread in glass serving bowl. Layer rinsed and drained black beans on top. Slice tomatoes and tomatillos in thin crescents and lay on top of beans. Slice cucumber into thin rounds and add to serving bowl. Chop onion small and add. Top with queso and chips. Show everyone how pretty the layers are. Then toss with dressing and serve with tortillas or quesadillas.


Photo credit: Maggie Hoffman on / CC BY

Recipe from: Pithy and Cleaver

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