Southwestern Caesar Salad

Southwestern Caesar Salad by

Scott Culpepper


Serves: 6-8


For Dressing

  • 1½ cups Laura Lynn Caesar Salad Dressing
  • 1 tbsp. chipotle salsa
  • ½ cup jalapeño jack cheese, shredded

For Salad

  • 3 heads romaine lettuce, chopped
  • ¼ cup black beans, drained
  • ¼ cup roasted corn
  • 1 cup cherry tomatoes, halved
  • 1 cup jalapeño jack cheese, shredded
  • 1 cup roasted pepitas (pumpkin seeds)
  • Harvest Farms white and blue corn tortilla chips, for garnish



  1. In a food processor, blender, or hand-held mixer, add Laura Lynn Caesar dressing and the chipotle salsa and mix until blended.
  2. Add the jalapeño jack cheese and pulse until just combined.

Salad Dressing

  1. In a large mixing bowl, add romaine, black beans, roasted corn, tomatoes, and cheese. Hand toss to combine all ingredients.
  2. Start with half of the dressing, add to the salad mixture and toss until everything is coated with dressing. Use more dressing as desired.
  3. Plate salad on a serving plate and garnish with white and blue corn tortilla chips. Sprinkle the pepitas over the top and serve.

Add your favorite protein and turn this salad into an entree.