40 Days Of Clean Eating: Southwest Salad With Chipotle Dressing

This salad delivers flavor, crunch, and is great with your favorite grilled meat.

Day 40 of 40

Originally posted on Cooking Up Clean [Photo credit: Kari Lund]

Prep time: 10 min

Serves: 2


  • 2 cups mixed greens (romaine, spinach, spring greens)
  • 1 corn on the cob, grilled and kernels cut off (or use ½ cup frozen and then cooked corn kernels)
  • 2 scallions, grilled if desired and then sliced into bite size pieces
  • 15-20 grape tomatoes, halved
  • ½ can black beans, drained and rinsed
  • 1-2 tablespoons chopped cilantro
  • Crushed tortilla chips for garnish/crunch


  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon oregano
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 teaspoon chipotle in adobo, finely chopped


  1. In a large serving dish, layer the greens, corn, scallions, tomatoes, and black beans.
  2. Add tortilla chips if desired.
  3. Garnish with cilantro.
  4. In a small bowl or mason jar, add all dressing ingredients and whisk until combined. If using a mason jar, screw on lid and shake until combined.
  5. Pour over salad and enjoy!


Also delicious with chopped avocado, diced grilled chicken or steak!

Serve this salad with a fantastic main dish:

40 Days of Clean Eating: Ginger Grilled Scallops

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