What are the main ingredients in this Southwest Salad?

This salad features a base of chopped romaine lettuce, complemented by black beans, yellow and orange bell peppers, grape tomatoes, red onion, radishes, and sliced avocado.

How many servings does this recipe make?

This recipe is designed to make five individual servings, perfect for meal prepping throughout the week.

Can I prepare this salad ahead of time?

Yes, this salad is specifically designed for meal prep. You can assemble the five servings and store them in the refrigerator for up to 6 days.

What kind of dressing should I use?

The recipe suggests drizzling your dressing of choice over the top of each salad, or dividing it into small containers to add just before serving.

How should I store the prepared salads?

Once assembled, store the individual salad containers in the refrigerator for up to 6 days to maintain freshness.

1.9K Views 7 years ago

Southwest Salad
[Vegan]

JS By: Jackie Sobon

Author Bio

Jackie Sobon is a food photographer, recipe developer, and author specializing in vegan food. She... Read More

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Five clear meal prep containers filled with vibrant Southwest Salad, showing layers of chopped romaine, black beans, colorful bell peppers, tomatoes, red onion, radishes, and sliced avocado.

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Southwest Salad [Vegan]

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This salad has the most beautiful colors and texture. It’s crunchy, fresh, and bright, and goes well with a dressing such as a Cilantro Jalapeño Cashew Dressing!

Ingredients You Need for Southwest Salad [Vegan]

1 1/2 pounds (680 g) romaine lettuce, chopped
2 (15-ounce [425 g]) cans low-sodium black beans, drained and rinsed
1 yellow bell pepper, stemmed, seeded, and diced
1 orange bell pepper, stemmed, seeded, and diced
1 1/4 cups (188 g) grape tomatoes
2/3 cup (110 g) thinly sliced red onion
2/3 cup (95 g) sliced radishes
2/3 cup (60 g) sliced avocado

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How to Prepare Southwest Salad [Vegan]

Set out five roughly 30-ounce (850 g) storage containers.
Divide the lettuce evenly among the containers, then top with black beans, bell peppers, tomatoes, and onion.
Top each serving with radishes and sliced avocado.
Drizzle your dressing of choice over the top of each salad (or divide into five small containers or jars).
Store in the refrigerator for up to 6 days.