Southwestern Salad (Vegan)
Serves: 4-5
  • 3 heads of romaine (roughly 8-10 cups shredded)
  • 1 can corn, drained
  • 1 can black beans, drained and rinsed
  • 2 small tomatoes or 1 large tomato, diced
  • 2 avocados, diced
  • Salsa
  • Nayonaise/ranch
  1. Rinse romaine. Finely shred and pat dry.
  2. Drain and rinse corn and black beans (I like to do this in a colander). Let dry.
  3. Dice tomato and avocado.
  4. Toss all salad ingredients together.
  5. Make dressing, two parts salsa and one part Nayonaise/ranch. Top salad and enjoy!
Recipe by Modern Martha at