A Vegan Southwest Salad made with Beyond Meat “Chicken Strips”, corn, and black beans, all dressed in a creamy cilantro dressing.
This week was the first time I had seen Beyond Meat.
Living in Portland and shopping at health food stores and vegan grocery stores I assume I am current with all the amazing vegan products coming out, but apparently Beyond Meat has been around for a little while now and I am just learning all about it.
I stared at this box for probably a full three minutes at the grocery store as I debated in my mind whether or not to buy it. It was supposed to be a simple trip to the grocery store for a few things and I had spent the whole walk there convincing myself to buy nothing else in efforts to save money.
I was doing really well, saying “no” to the single serving Rice Dream Sandwiches and freshly baked Olive Ciabatta bread, but as I got lost in the aisles of beautifully prepared and packaged foods (I really love grocery stores) it wasn’t long before I found myself staring at the Beyond Meat Chicken-Free Strips.
I don’t know if it was the packaging or the little see-through plastic window on the box that showed off the seasoned, blackened strips but my will power was gone and pretty soon I was adding them to my basket while running through the other things I would need to buy to make a Vegan Southwest Salad.
My simple grocery trip got a little less simple but those Chicken-Free Strips were worth every penny.
A Vegan Southwest Salad made with Beyond Meat "Chicken Strips", corn, and black beans, all dressed in a creamy cilantro dressing.
- 2 handfuls mixed greens
- 2 medium Roma tomatoes, diced
- 1/2 small avocado, diced
- 1/2 cup cooked black beans
- 1/2 cup corn kernels
- 6 oz vegan "chicken", I used Beyond Meat
- 1 lime
- 1/4 cup raw cashews
- juice of 2 limes
- 1 tbsp white wine vinegar
- pinch of salt, to taste
- 1/2 cup cilantro, packed
Cook vegan chicken according to package instructions.
To make Creamy Cilantro Lime Dressing: Drain and rinse the cashews. In a food processor or high-powered blender (i.e. Vita-mix) blend the cashews, water, lime juice, white wine vinegar, and salt until completely smooth.
Add cilantro and blend again until well combined.
To assemble the salads: Divide mixed greens between 2 plates.
Top with tomato, avocado, black beans, corn, and vegan chicken.
Dress with Cilantro Lime Dressing and serve immediately.
Have you tried Beyond Meat yet?
Perhaps it hasn’t made it’s way to all parts of the country, but if you see it in your grocery store I would recommend picking some up.
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