Southwest Vegetable Salad

It can sometimes be challenging to try to come up with dishes to bring to a summer picnic or potluck that will hold up and people will enjoy.  Especially when serving vegetarians and vegans who are not able to eat the brats, burgers or other forms of protein that may be at the picnic.  One good option though which is easy to assemble ahead of time and keeps well is a Southwest Vegetable Salad.  It has black beans for protein, and lots of colorful veggies in a flavorful dressing that is sure to be a crowd-pleaser.  It is good as a side or as a main dish!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



Combine all the veggies in a big bowl. Whisk together dressing ingredients until well blended, then pour over the salad and toss to combine.

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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Salad
  • Side Dish

Skill Level

  • Beginner
  • Child Friendly
  • Easy