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Vegan Southwest Salad

A Vegan Southwest Salad made with Beyond Meat "Chicken Strips", corn, and black beans, all dressed in a creamy cilantro dressing. 
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Prep Time: 15 minutes
Total Time: 15 minutes
Calories: 395kcal
Author: Sarah McMinn

Ingredients

Southwest Salad

  • 2 handfuls mixed greens
  • 2 medium Roma tomatoes, diced
  • ½ small avocado, diced
  • ½ cup cooked black beans
  • ½ cup corn kernels
  • 6 oz vegan "chicken", I used Beyond Meat
  • 1 lime

Creamy Cilantro Lime Dressing

  • ¼ cup raw cashews
  • juice of 2 limes
  • 1 tablespoon white wine vinegar
  • pinch of salt, to taste
  • ½ cup cilantro, packed
US Customary - Metric

Instructions

  • 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. 

Nutrition

Calories: 395kcal | Carbohydrates: 54g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Sodium: 184mg | Potassium: 878mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1450IU | Vitamin C: 41.5mg | Calcium: 68mg | Iron: 5.3mg