South Western SaladPin

Easy Southwest Vegan Salad: Kid-Approved Meal in Minutes!

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Are you a busy parent constantly juggling schedules and trying to squeeze in healthy meals? I know that struggle well! That’s why I’m excited to share my all-time favorite Southwest Vegan Salad recipe. It’s a lifesaver on hectic days and – surprisingly – a hit with the kids.

Kid-Friendly, Parent-Approved Goodness

The best thing about this salad is its versatility. With a few pantry staples, it comes together in mere minutes. Toss it together, pop it in the fridge while you squeeze in a quick playtime session, and then dinner is served!

Of course, you can go the extra mile with fresh ingredients, but don’t feel pressured. Sometimes, reaching for canned veggies is the difference between a healthy meal and a fast-food run. The goal is progress, not perfection!

Here’s what you need:

  • Canned black beans (rinsed and drained): Convenient source of protein and fiber.
  • Corn (canned, frozen, or fresh off the cob): Adds sweetness and pops of color.
  • Roma tomatoes: Juicy and flavorful.
  • Red, orange, and yellow bell peppers: Vibrant and packed with vitamins.
  • Avocados: Creamy texture and healthy fats kids love.
  • Lime juice (freshly squeezed or bottled): Zesty kick that perfectly balances flavors.
  • Chili powder, Cajun spice, salt, and pepper

Optional adds-ins:

  • Green onions (finely chopped): If your kids enjoy the flavor.
  • Romaine lettuce: Adds a satisfying crunch.
  • Tortilla chips: Make it extra fun with scoopable chips

Quick and Easy Instructions

  1. Dice the tomatoes, peppers, and avocado into bite-sized pieces.
  2. Mix all ingredients thoroughly.
  3. Chill in the fridge for at least 45 minutes for flavors to meld (optional, but recommended).
  4. Serve with tortilla chips and watch the smiles appear!

Make it a Meal

This salad is naturally satisfying, but here are some ways to round it out:

  • Grilled chicken or tofu: Boost the protein power.
  • Side of rice and beans: A classic pairing for heartier appetites.
  • Quesadillas: Use up leftover salad as a delicious filling.

Tips for Picky Eaters

If your kids are hesitant about new flavors, start by offering the ingredients separately. Let them build their own mini salads or use the chips as dippers. Sometimes just giving them a sense of control makes all the difference!

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The 1% Mindset

Remember, healthy eating is about sustainable progress, not overnight perfection. This Southwest Vegan Salad is the perfect example. It’s simple, adaptable, and proof that small, consistent actions lead to amazing results for you and your family.

Southwest Salad Kid FriendlPin
Southwest Kid Friendly Salad (Maybe)
Recipe Type: Salad
Author: Steve Gaul
Serves: 10
  • 1 can black beans
  • 2 cups of corn ( or if you using cobs 4)
  • 3 roma tomatoes
  • 1 red pepper
  • 1 orange pepper
  • 1/2 yellow pepper
  • 2 avocado
  • 4 cap fulls of lemon or lime juice or juice of 1 lemon or lime
  • 1 teaspoon chilli powder
  • 1 tablespoon cajun spice
  • 2 pinches of salt and pepper
  • Corn tortilla chips
  1. Cut up your tomatoes, peppers and avocado into small bit size pieces
  2. Mix all the ingredients together
  3. Put in the fridge for 45 minutes
  4. And serve, use the corn tortilla chips for scooping, instead of spoons.
Serving size: 1 Cup + 15 Chips Calories: 308

Let me know how you and your kids like this recipe in the comments below!

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