Southwestern Beef Salad with Chili Lime Dressing

I first discovered this Southwestern Beef Salad while leafing through the Weight Watchers One Pot Cookbook (affiliate link), and it’s one of those recipes I probably never would have thought to make on my own. That’s one of the reasons I still enjoy browsing cookbooks—you never know what little gem you’ll stumble across.

The first time I made it, it was an immediate hit. I loved how easy it was to pull together with almost no cooking, making it perfect for summer when fresh corn and tomatoes are at their peak. And Rod was sold the moment he saw the combination of beef and corn on his plate. Those two ingredients are always a winning combination in his book.

I’ve been making this salad ever since. Whether I use deli roast beef, as the original recipe suggests, or leftover grilled steak, it’s an easy summer dinner that never disappoints. Fresh, colorful, and satisfying, it’s a recipe I’m always happy to revisit when corn and tomatoes are in season.

Why You’ll Love This Southwestern Beef Salad

• Perfect for summer.
• Fresh, colorful, and satisfying.
• Ready in about 20 minutes.
• No oven required.
• Great way to use fresh sweet corn and tomatoes.

Ingredients & Substitutions

• Fresh lime juice – Adds bright, fresh flavor to the simple chili-lime dressing. Freshly squeezed is best.
• Chili powder – Gives the dressing a mild Southwestern flavor without too much heat. If you like things spicier, add a pinch of chipotle chili powder or cayenne.
• Ground cumin – Adds warm, earthy flavor that pairs beautifully with the beef and corn.
• Fresh sweet corn – One of the stars of this salad. Fresh corn has the best flavor and crunch during the summer months, but thawed frozen corn works well when fresh isn’t in season.
• Tomato – Use a ripe garden tomato or your favorite variety. Roma tomatoes or cherry tomatoes are good alternatives.
• Avocado – Adds richness and creaminess that balances the tangy dressing.
• Fresh cilantro – Gives the salad its fresh Southwestern flavor. If you’re not a cilantro fan, substitute chopped fresh parsley.
• Romaine lettuce or mixed salad greens – Romaine provides plenty of crunch, but spring mix or baby spinach also work well.
• Lean roast beef – Thinly sliced deli roast beef makes this salad quick and convenient. Leftover grilled steak or roast beef are excellent substitutes.

Optional Garnishes

• Crumbled cotija or queso fresco cheese
• Sliced jalapeño
• Toasted pepitas
• Tortilla strips or crushed baked tortilla chips for extra crunch

How to Make Southwestern Beef Salad

1. Make Dressing: In a large bowl, whisk together the lime juice, chile powder, cumin, salt and pepper.
2. Combine Dressing with Vegetables: Add the corn kernels, tomato, avocado and cilantro. Toss gently to mix well.
3. Taste and adjust seasonings, adding more salt, pepper, chile powder and/or lime juice to suit your tastes.
4. Make Salads: Place 2 cups of chopped romaine on each of 4 plates. Divide the slices of roast beef evenly on top on the romaine on each of the plates. Top evenly with the chile lime corn mixture.

Tips for Success

• Fresh summer corn gives the best flavor, but frozen corn works in the off-season.
• For even more flavor, lightly grill the corn before cutting it off the cob. The smoky, slightly charred kernels pair beautifully with the chili-lime dressing and roast beef.
• Taste the dressing before assembling and adjust the lime or chili powder to your preference.
• Slice the avocado just before serving.
• Pat the roast beef dry if it’s very moist from the package.

Variations

• Steak Salad – Use leftover grilled flank or sirloin steak.
• Add Beans – Black beans make the salad even heartier.
• Add Crunch – Top with crushed baked tortilla chips or roasted pepitas.
• Make It Spicier – Add minced jalapeño or a little chipotle powder

Serving Suggestions

Serve with:

• fresh fruit
• watermelon
• grilled peaches
• tortilla chips and salsa
• fresh melon
• iced tea or sparkling lime water

How to Store Leftovers

For best results, store the salad components separately.

The corn mixture will keep for up to 2 days in the refrigerator. Slice the avocado just before serving to keep it fresh.

How Many Calories and WW Points?

According to my calculations, each serving has about 326 calories and 5 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 PointsPlus (Old plan)

If you’ve made this Beef Salad with Chile Lime Dressing, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: Slightly adapted from Weight Watchers One Pot Cookbook (affiliate link)

FAQs

Can I use leftover steak?

Yes. Leftover grilled steak is one of my favorite substitutions.

Can I use frozen corn?

Yes. Thaw it first and pat it dry before adding it to the salad.

What kind of roast beef works best?

Thinly sliced lean deli roast beef is convenient, but leftover roast beef also works well.

Can I make this ahead?

Yes. Prepare the dressing and corn mixture ahead of time, then assemble the salads just before serving.

Is this gluten-free?

Yes, provided your deli roast beef doesn’t contain gluten-containing ingredients.

More Fresh Main-Dish Salads

• Easy Healthy Taco Salad
• Cheeseburger Salad
• Southwest Shrimp and Black Bean
• Chicken Avocado Salad
• Chicken Souvlaki Salad
• Easy Tuna Nicoise Salad
• Fresh Tomato Peach Caprese Salad