Southwest Salad with Red Pepper Mayo Recipe

Name: Southwest Salad with Red Pepper Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head romaine lettuce, torn in bite size pieces; 1 cup shredded red cabbage; 1 cup cooked black beans; 1 red bell pepper, cut into quarters then thinly sliced; 2 small avocados, peeeled,pitted and sliced (medium firm not soft); 1 cup roasted corn; 2 cups grilled or roasted chicken, cut into chunks; 1 cup fried corn tortilla, cut strips; 1 -2 cup shredded monterey jack cheese; 2 cups mayonnaise; 1 tablespoon ancho chili powder; ½ teaspoon cumin; 1 teaspoon paprika; 1 teaspoon cayenne pepper; 2 tablespoons tomato puree; 1 teaspoon minced fresh ginger; 2 tablespoons lime juice; salt and pepper

Servings: persons

1 head romaine lettuce, torn in bite size pieces
1 cup shredded red cabbage
1 cup cooked black beans
1 red bell pepper, cut into quarters then thinly sliced
2 small avocados, peeeled,pitted and sliced (medium firm not soft)
1 cup roasted corn
2 cups grilled or roasted chicken, cut into chunks
1 cup fried corn tortilla, cut strips
1 -2 cup shredded monterey jack cheese
2 cups mayonnaise
1 tablespoon ancho chili powder
½ teaspoon cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
2 tablespoons tomato puree
1 teaspoon minced fresh ginger
2 tablespoons lime juice
salt and pepper

1
Salad: Toss lettuce and red cabbage in a large salad bowl.
2
Sprinkle with black beans.
3
Place red pepper and avacado in circles around the edges of the bowl and sprinkle the center with roasted corn* (see note).
4
Mound chicken in the center of the salad and top with the cheese.
5
Top with tortilla strips** (see note) just before serving.
6
*For roasted corn: Slice kernals off 1 large ear, place on a baking sheet in a 450F oven, stirring ocasionally until golden.
7
**For tortilla strips: Cut a medium size corn tortilla into quarters and then into 1/4 inch strips, fry over medium heat in a lightly oiled skillet until lightly browned and crisp.
8
Mayo: Place all ingredients in a bowl, whisk together and chill.

1323

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 head romaine lettuce, torn in bite size pieces, 1 cup shredded red cabbage, 1 cup cooked black beans, 1 red bell pepper, cut into quarters then thinly sliced, and more.

Yes, Southwest Salad with Red Pepper Mayo falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southwest Salad with Red Pepper Mayo

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