Southwestern Salad with Queso Anejo and Tequila Vinaigrette

Spicy, saucy, and sensational! That’s how I would describe this south of the border salad. It will whisk you off to the warmer climate in just one bite! Happy Eating!

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preparation Time
15 mins

cook Time
5 mins


28 per serving


  • 4 cup chopped romaine lettuce
  • 2 avocados, diced
  • 1 small jicama, peeled and cut into matchsticks
  • 2 cup fresh or frozen corn
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 3/4 cup crumbled queso anejo
  • salt and pepper
  • Tequila vinaigrette, recipe with directions
  • Corn tortilla strips, fried in a deep fryer, for garnish


Step 1:

Toss all ingredients together in a large presentation bowl. Garnish with cilantro. Top with vinaigrette. Tequila Vinaigrette: cup chopped fresh cilantro cup orange juice 2 tablespoons lime juice 1 -2 tablespoon tequila 2 tablespoons extra virgin olive oil 1 -2 tablespoon honey teaspoon black pepper 1/8 teaspoon ground red pepper Shake all ingredients in a mason jar and refrigerate for up to 1 week.

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.