This is pretty much a taco salad but "Southwestern" sounds more sophisticated for some reason so we're going to go with that description instead. My sister Cher gave me this recipe...Cher who gave it to you--someone out there in MD? Anyway, I made it the other night and for the first time in her life (at least to my knowledge) E. asked that I make it again. Excuse me, what was that? You not only ate what I prepared you but asked for it again? Gasp. Good thing it's the perfect salad for summer (very yummy and very fresh) because I'm sure as heck going to make that one again. I love it with lots of avocado.
1/3 c. chopped cilantro
1/2 c. fresh-squeezed lime juice (not the lime concentrate in the green plastic lime-shaped bottles)
1/2 c. olive oil
1/2 c. sour cream
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
Combine all of the above ingredients in a blender.
The remaining ingredients can be adjusted according to your liking. I like to use:
Black or Kidney beans (drained)
Cheese--either Mexican blend or Colby
Canned corn with peppers
Avocado slices (lots!)
Blue corn tortilla chips
Shredded chicken (if you want to go vegetarian, forgo this last ingredient)