Southwest Salad for a Crowd

July 12, 2009
Southwest Salad for a Crowd

Author Notes: This is a popular summer dish for Lunch Bunch, a lunch co-op with a dozen participants. You cook about twice a month and, voila, a healthy, free lunch every day.JenniferF

Serves: 12


  • 4 cans black beans, drained and rinsed
  • 2 red bell peppers, finely chopped
  • 1 red onion, finely chopped
  • 6 ears of corn cut off cob, (or 1 bag frozen corn, defrosted)
  • 1 pound cherry or grape tomatoes, halved
  • 1 large jalapeño, seeds and veins removed, minced
  • 2 limes, juiced
  • 1 lemon, juices
  • 1 tablespoon high quality chili powder
  • coarse salt to taste
  • bunches cilantro, chopped finely
  • 3 heads romaine, washed and chopped
In This Recipe


  1. Mix all ingredients except romaine.
  2. Season well. Let marinate over night.
  3. Serve over bed of romaine. Serve "salad bar" style with a wide variety of delightful toppings: sour cream, feta, grated sharp cheddar, buttermilk dressing, pepitas, tortilla strips or chips, salsa, etc.

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