If you are in the mood for a fresh and flavorful salad, this Southwest Egg Salad is just the thing. Bursting with vibrant colors and bold flavors, this salad features hard-boiled eggs, black beans, corn, and a zingy lime dressing. It’s a perfect dish for lunch or a light dinner, bringing a taste of the Southwest right to your table. Whether you are a salad lover or just looking for a new way to enjoy eggs, this recipe will not disappoint.
Tips to make the Southwest Egg Salad recipe:
1. Use Fresh Corn: Fresh corn kernels add a sweet crunch to your salad. If you don’t have fresh corn, canned or frozen corn can work too. Be sure to drain and rinse canned corn or thaw frozen corn before use.
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2. Homemade Lime Dressing: A homemade lime dressing made with freshly squeezed lime juice, olive oil, a bit of honey, and a dash of chili powder really elevates the flavors. You can mix this up quickly and it’s so much better than store-bought dressings.
3. Pre-Cook Eggs: Hard-boiling the eggs ahead of time saves you prep time. You can boil them the night before and store them in the refrigerator. This way, you can quickly assemble the salad when you’re ready to eat.
4. Add Avocado: For an extra creamy texture and rich flavor, consider adding diced avocado. Not only does it add more nutrients, but also it complements the other ingredients perfectly.
5. Mix Gently: When combining all the ingredients, mix gently to keep the eggs from getting mashed. This helps maintain the salad’s texture and appearance.
How to Make Southwest Egg Salad Recipe?
Southwest Egg Salad Recipe
Equipment
- 1 Mixing Bowl For mixing the salad
- 1 Knife For chopping the vegetables and eggs
Ingredients
- 6 Eggs Hard-boiled and chopped
- 1 cup Corn Cooked
- 1 cup Black beans Drained and rinsed
- 1 cup Cherry tomatoes Halved
- 1 Red bell pepper Diced
- 1/4 cup Red onion Finely chopped
- 1/4 cup Cilantro Chopped
- 1/2 cup Mayonnaise
- 1/4 cup Sour cream
- 1 tbsp Lime juice Freshly squeezed
- 1 tsp Chili powder
- 1 tsp Cumin
- to taste Salt and pepper
Instructions
- In a large mixing bowl, combine the chopped eggs, corn, black beans, cherry tomatoes, red bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until well combined.
- Pour the dressing over the salad and gently mix until all ingredients are evenly coated.
- Chill the salad in the refrigerator for at least 10 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy as a side dish or a light meal.
