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Southwestern Salad

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Vicki of Manhattan, Kansas
The home of the K-State Wildcats

8 oz Brick of Mozzarella cheese
1 can (15 oz) garbanzo beans
1 can (15 oz) black beans
1 can (15 oz) red kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 red or yellow sweet bell pepper, chopped
1 bunch green onions, sliced (about 1 cup)
1/4 cup chopped cilantro
2 cloves garlic, minced
3/4 cup Italian dressing
1/4 cup fresh lime juice
1 tablespoon chili powder

Cut cheese in small chunks. Combine with remaining ingredients in a quart bowl. Refrigerate 2 hours or more (up to 2 days). Keep chilled until serving time.


Here's a variation from Lawrence G....I love the Southwestern Salad, I have changed it up, using Jalapeno Monterey Jack Cheese. Ssometimes I add sun dried tomatoes, or pine nuts.