• Prep Time: 20 mins
  • Cooking Time: NA
  • Serves: NA

Southwestern Summer Salad

Category: Salads

 Ingredients List

  • 2 corn kernels (ears fresh, removed or 1 cup frozen, thawed 5 oz)
  • 6 ozs pepperoni (spanish chorizo sliced 1/4 inch thick)
  • 1 cup reduced-fat sour cream
  • 2 tbsps fresh lime juice
  • salt
  • pepper
  • 1 head romaine lettuce (washed dried and cut into bite size pieces)
  • 15 1/2 ozs black beans (rinsed and drained)
  • 10 ozs grape tomatoes (halved lengthwise)
  • 1 avocado (peeled and cut into 3/4 inch chunks)


Bring a large pot of water to a boil. Add corn and cook until crisp-tender, 2 to 3 minutes. Transfer to an ice-water bath to stop cooking. Drain and set aside.
In a medium skillet, cook pepperoni pieces over medium heat until browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool. Set aside.
In a small bowl, combine sour cream and lime juice. Season with salt and pepper.
In a large bowl, mix lettuce, corn, pepperoni, black beans, tomatoes and avocado. Distribute evenly among 4 plates. Offer sour cream dressing on the side. Serve with tortilla strips (see below) and corn bread, if desired.

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