Creamy Southwestern Caesar Salad

I have always loved a traditional Caesar salad, but sometime I need to change it up a bit. Cue my CREAMY SOUTHWESTERN CAESAR SALAD! It is packed full of flavors with just enough kick from the adobe sauce to leave you coming back for more. The dressing is a simple, made-from-scratch dressing that is light, yet flavorful, and allows to adjust the heat based on your preference.

This salad it the epitome of TACO TUESDAY but in a salad. Beans, corn, tomatoes, red onion, avocado and queso fresco all make for a one-course meal full of protein and fiber without the excessive carbohydrates. It is also great topped with some chicken or additional protein of choice. You’ll find this salad works great as a last minute throw together dinner or a make ahead lunch. Either way you serve it, it will be a fan favorite!

Let me know what you think by sharing your final product on social media! Like salads? Check out other SALAD recipes here! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD. Stay tuned for more recipes to come!

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Southwestern Caesar Salad

Makes 6 servings

Add extra adobo sauce from the chiles to increase the heat in the dressing.

INGREDIENTS

¼ cup plain 2% Greek yogurt
¼ cup olive-oil mayonnaise
2 tablespoons rice vinegar
1 tablespoon lower-sodium soy sauce
1 tablespoon sauce from chipotle chiles in adobo
2 teaspoons honey
4 cups chopped romaine lettuce (approx. 1 head of lettuce)
1½ cups black beans, rinsed and drained
1 cup corn kernels
½ cup red pepper, diced
1/3 cup red onion, diced
1 avocado, diced
½ cup cotija cheese or queso fresco, crumbled

METHOD

Combine yogurt, mayonnaise, vinegar, soy sauce, chipotle sauce and honey. Cover and refrigerate until ready to use.
Place a skillet over medium-high heat; add corn. Cook 3 to 5 minutes, stirring frequently until browned and begging to char.
Combine lettuce, black beans, corn, red pepper, onion, avocado, and cheese, tossing gently to combine, Serve immediately.