Southwest Wedge Salad
Crisp iceberg wedges topped with black beans, sweet corn, bell pepper, grape tomatoes, and red onion, finished with a bold Southwest-style dressing for a quick, satisfying salad with layered texture and clean, balanced flavor.
Servings 6 servings
Calories 112kcal
Ingredients
- 1 large head iceberg lettuce cut in 6 wedges
- 15 ounce can black beans drained and rinsed
- 1 cup quartered grape tomatoes
- 2/3 cup chopped orange bell pepper
- 2/3 cup frozen corn thawed
- 1/3 cup chopped red onion
- tortilla chips on side - optional
- salsa ranch dressing suggested choice
Instructions
- Remove the core from the iceberg lettuce by striking it firmly on the counter, then twisting and pulling it out.
- Cut the head into 6 wedges, keeping the base intact.
- Tear off the pointed center at the top of each wedge, then gently press down on it to flatten for topping.
- Arrange the wedges on a plate and drizzle evenly with dressing of choice — from scratch salsa ranch is recommended.
- Top each wedge with black beans, halved grape tomatoes, chopped bell pepper, corn, and chopped red onion.
- Serve immediately with tortilla chips on the side, if using.
Notes
- Nutritional information: The nutritional values listed do not include dressing or tortilla chips.
- Bean preparation: Drain and rinse canned black beans well to remove excess liquid and maintain a clean flavor.
- Corn choice: Frozen corn provides better texture and flavor; canned corn can be used but will be softer.
- Bell pepper selection: Orange, red, or yellow bell peppers work best; avoid green for a more balanced flavor.
- Serving timing: Assemble just before serving to keep the lettuce crisp and the toppings fresh.
Nutrition
Calories: 112kcal | Carbohydrates: 23g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 288mg | Potassium: 556mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1361IU | Vitamin C: 32mg | Calcium: 54mg | Iron: 2mg
