Food Geek Friday: Southwest Salad

Food Geek Friday: Southwest Salad - A Side of Fabulous Blog

Around this time of year, my desire to cooks slowly starts comes back. It's still typically hot, but I'm also oh-so-over no-cook meals and want a little more oomph. 

This salad falls in the middle...little bit of cooking, little bit of not.

It's also excellent for Sunday meal prep and to eat through the week. 

A nice way to ease out of the laziness of summer and into more focus for fall!

What's your favorite summer to fall transition meal? 

Southwest Salad

Adapted from Pinch of Yum

Southwest Salad - A Side of Fabulous Blog


For the Salad

  • sweet potatoes, chopped
  • 1 tbsp coconut oil (melted) or fat of choice
  • 1 teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)
  • salt and pepper to taste
  • 1 14-ounce can black beans, rinsed and drained
  • 1 14-ounce can sweet corn, rinsed and drained
  • romaine, chopped

For the Cilantro Dressing:

  • whole avocado
  • ¼ cup Greek yogurt
  • ½ cup water
  • 1 bunch cilantro leaves and stems
  • 2 cloves of garlic
  • squeeze of lime juice
  • salt and pepper to taste (note: Over-salt a little since you're putting on top of a lot of unsalted things.)
  • Optional - dash of heat from Tabasco sauce or cayenne pepper 


  1. Preheat the oven to 425 degrees. Mix coconut oil, cumin, chili powder and cayenne together in bowl. Toss in the sweet potato to coat. Roast until brown and crispy - approximately 30 minutes, stirring half-way through cooking time. Season with salt and pepper.
  2. While potatoes are cooking, hit all of the dressing ingredients in a food processor, pulsing until smooth.
  3. Assemble salad. If you want to get fancy, lay romaine on bottom, then place sweet potato, corn, and beans, in sections. Pour dressing over top. 
  4. Enjoy! 

Southwest Snack -  A  Side of Fabulous Blog

Leftover variations: 

  • Southwest Snack - Mix leftover corn and beans with dressing. Eat with chips. (Can mix sweet potato into this too, but do it right before eating so they don't get soggy.
  • Mexican Chocolate Sweet Potato Pudding - Place sweet potatoes, maple syrup, vanilla extract, and cocoa powder in food processor and mix until smooth. Can add in milk little by little if too thick, but make sure to not move past pudding consistency. 

Melinda Massie - A Side of Fabulous

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