Southwest Egg Salad Recipe
Follow this recipe to prepare a delicious Southwest Egg Salad, a vibrant and flavorful dish that combines hard-boiled eggs with fresh vegetables and a creamy, spicy dressing.
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.
Notes
For a lighter version, you can use Greek yogurt in place of sour cream and mayonnaise.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 15gProtein: 10gFat: 15gSaturated Fat: 4gCholesterol: 150mgSodium: 400mgPotassium: 350mgFiber: 4gSugar: 3gVitamin A: 40000IUVitamin C: 20.6mgCalcium: 500mgIron: 0.4mg
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