Southwest Salad with Vegan Chili Dressing


Southwest Salad with Vegan Chili Dressing

Servings 5 servings
Author Kirsten Spooner


  • ½ head of romaine
  • 1 cup of kale, chopped
  • 1 medium bell pepper
  • 1 medium tomato
  • 1 large avocado, chopped
  • ½ cup red onion, diced
  • 2 scallions
  • ¼ cup cilantro, minced
  • 1 can black beans, 15 oz cooked beans
  • 1 ear corn, or 1 can corn, 15 oz
  • ½ jalapeno, diced (optional)


  • ½ cup veganaise
  • ¼ cup sriracha, or to taste
  • Juice of 1 lime
  • Corn tortilla chips for topping


  • Roast corn in a nonstick skillet with diced jalapeno until the corn begins to brown (around 5 mins).
  • While corn is roasting, start chopping and dicing your veggies.
  • Prepare dressing by whisking all ingredients together in a bowl.
  • In a large salad bowl add all the veggies and beans, topping with roasted corn and jalapeno mixture.
  • Toss with dressing.


If you are storing some salad to eat throughout the week, toss dry ingredients together and keep dressing, tortilla strips and avocado on the side until you are serving. Once sliced, avocado will not last more than a day or so away from the pit and dressing makes everything soggy!
Portrait of Kirsten

Kirsten Spooner (she/her)

Occupied Duwamish Territory. Anticapitalist abolitionist with a passion for printmaking. No gods, no masters, no borders. Currently involved in The Long Haul Mutual Aid Kitchen. IG: @Blackmountaindistro

More by Kirsten
Check out Kirsten's piece: "Chinook"