Can I prepare this Southwest BBQ Summer Salad in advance?

This salad can be refrigerated for up to 3 days, but the lettuce does become softer and the vegetables release water, so it is not as good as it is fresh. If you want to prep it in advance, I recommend chopping and prepping all ingredients except the avocado, lettuce and tortilla chips. Keep in an airtight container for up to 3 days, then toss with the lettuce, avocado, dressings and chips whenever you are ready to serve.

Can I add an animal protein like chicken to this salad?

Although I don't believe this salad needs animal protein, you are definitely welcome to add it in any form you enjoy!

Can I change the dressing for this salad?

Yes, feel free to use any dressing you like. I recommend one with a balance of sweet, tangy and smoky / spicy flavors for the best results, and I suggest you still add the BBQ sauce for best results.

Southwest BBQ Summer Salad

Description

A delicious salad loaded with beans and fresh summer produce, with a sweet, smoky and tangy flavor which makes it hearty and refreshing at the same time

Ingredients

Toasted chickpeas:

1 15 oz can chickpeas
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp turmeric
2 tsp olive oil

Salad

1/2 to 1 head romaine lettuce, depending on your preference for greens
2 cups cherry tomatoes
4 mini cucumbers
1/2 red onion
1 avocado
1 15 oz can black beans
1 15 oz can whole kernel sweet corn
Toasted chickpeas from above
1/2 cup Stubb's Sticky Sweet BBQ Sauce
1/2 to 3/4 cup chipotle ranch or southwest dressing
1 bunch fresh dill, finely chopped
Salt & pepper to taste
Tortilla chips to garnish

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Instructions

Wash and dry all the produce. Rinse and drain the chickpeas, black beans and corn
Add the chickpeas to a pan along with the oil and all the seasonings. Toss and stir on medium low heat for ~8 minutes until the chickpeas are fragrant and slightly crunchy
In the meanwhile, chop the lettuce, tomatoes, cucumbers, onion and avocado into small bite sized chunks. Sprinkle salt over the onion, wait 5 minutes, then wash and rinse to help get rid of the bitter flavor
Add all the chopped vegetables, black beans, corn and toasted chickpeas to a large salad bowl
Add the BBQ sauce, chipotle ranch dressing, fresh chopped dill and salt & pepper. I recommend starting with a lower quantity of the BBQ sauce and dressing so you can taste and adjust to your preferences. Toss all the ingredients together and taste. Adjust as needed
When the salad tastes to your preference, garnish with crushed tortilla chips, serve and enjoy!

Video tutorial:[adthrive-in-post-video-player video-id="0fF9KiBf" upload-date="2024-07-23T02:41:51.000Z" name="Southwest BBQ Summer Salad" description="How to make the perfect southwest salad" player-type="default" override-embed="default"]

Notes

This salad gets watery if left in the fridge for more than a day; see the FAQ section in the blog post above for tips on how to prep ahead of time
If you want, you can turn this salad into a delicious dip! Simply skip the lettuce and serve the remainder with tortilla chips

Prep Time: 20 min
Cook Time: 10 min
Category: Salads
Cuisine: American