This quick and easy BBQ Southwest Powerhouse Salad is loaded with healthy ingredients like mixed greens, tofu, black beans, corn, tomatoes, and dates. The cilantro-lime dressing, optional crispy onion strings, and bacon bits make it even more addictive! This salad has become a family favorite, and for good reason. It’s satisfying, packed with flavor, and perfect for weeknight meals or grab-n-go lunches.
Southwest Salad Ingredients:
Here’s what you need to make this salad:
- Mixed Greens – I used spinach and romaine
- Tofu – We love the super firm tofu from Trader Joe’s
- Spices – Smoked Paprika, onion powder, garlic powder, and black pepper
- BBQ Sauce – Homemade or store-bought to keep it simple
- Black Beans – Drained and rinsed
- Corn – I used frozen, roasted corn from Trader Joe’s. Canned sweet or Mexican corn work also. If it’s summer, try fresh corn on the cob when you make this recipe. Just grill, then slice off the kernels and add them to the salad
- Tomatoes – I used cherry tomatoes, but any variety will work
- Dates – They add a surprisingly nice texture and sweetness – thank you Erin Ireland
- Jalapeños – Fresh or canned
- Bacon Bits – Optional. Most store-bought bacon bits are surprisingly vegan as they’re made with TVP (textured vegetable protein)
- Crispy Onion Strings – Optional
Cilantro-Lime Dressing Ingredients
- Cashews + Water
- Cilantro – I use mostly leaves but some stems are ok
- Garlic
- Lime Juice
- Sea Salt
- Cumin
- Jalapeño – If you want to spice it up
Make Ahead for Grab-N-Go Lunches!
This salad is perfect for weekday lunches. Here’s what I like to do:
Pack the lettuce, tomato, jalapeño, and dates together in a storage container. In another Tupperware, pack the BBQ tofu, black beans, and corn together. Divide the dressing into little grab-n-go cups. Store the fried onions and bacon bits separately to prevent them from getting soggy.
When it’s lunchtime, pop the tofu, black beans, and corn in the microwave to warm slightly. Add the warm ingredients to the lettuce and veggie mix, pour on some dressing, and top with the crunchy stuff!
More Salad Recipes:
Thai Tempeh Salad with Almond-Ginger Dressing
Plant Power Salad with Maple-Miso Dressing
Loaded Caesar Salad with Chickpea Crunch
Spinach Salad with Citrus Dressing and Tofu Feta
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this delicious salad and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
BBQ Southwest Powerhouse Salad
Ingredients
BBQ Tofu
- 1 Block Super Firm Tofu Cubed
- 1 tablespoon Vegan Butter
- ½ Tsp Each: Smoked Paprika, Onion Powder, Garlic Powder, Pepper
- ¼ Cup Favorite BBQ Sauce
Cilantro-Lime Dressing
- ¾ Cup Cashews
- ¾ Cup Water
- ½ Bunch Cilantro
- 2 Large Garlic Cloves
- 2 tablespoon Lime Juice
- ½ teaspoon Sea Salt
- ¼ teaspoon Cumin
- 1 Small Jalapeño, Optional
Salad
- Mixed Greens
- 1 14-Ounce Can Black Beans Drained and rinsed
- 1 Cup Corn Frozen, canned, or fresh
- 2 Jalapeños Sliced
- 1 Pint Cherry Tomatoes Halved
- ½ Cup Dates Chopped
- ½ Cup Store-Bought Fried Onions Optional
- ¼ Cup Store-Bought Vegan Bacon Bits Optional
Instructions
BBQ Tofu
- In a small bowl, mix tofu cubes with spices
- Melt vegan butter in a skillet over medium-high heat and add tofu cubes. Stir to coat all pieces. Continue to cook, stirring occasionally, for about 12-15 minutes
- Remove from heat and add BBQ sauce. Stir to combine
Cilantro Lime Dressing
- Blend all ingredients in a high-speed blender until super creamy. If not using a high-speed blender, soak cashews in hot water for about 20 minutes before blending.
Salad
- Divide mixed greens into 4 bowls. Add BBQ Tofu, all other toppings, and some dressing!
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