Southwest Salad with Red Pepper Mayo

READY IN: 35mins
Recipe by Lorac

Roasted corn, black beans, fried tortilla strips and a red "hot" pepper mayonnaise based dressing gives this salad a special Southwest flair. A main dish lunch or summer dinner salad that would also be wonderful with grilled shrimp or sliced steak. This salad is sensational served on a platter with grilled corn bread fingers - and don't forget the Corona!

Top Review by Geema

I love this salad! All the components are interesting and different. The red pepper mayo will be great on other salads and sandwiches and I'm hooked on it. I had a great time roasting the corn and loved the nutty flavor that was produced. I'll be using that technique again and again. A fun recipe.

Ingredients Nutrition


  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 450°F 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.

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