Southwest Wedge Salad

By Kenda Hettinger, a recent ASU Nutrition student

I love it when healthy meets simple and fast. I also love anything with a southwestern flair. That is why this salad is #1 on my list. The dressing is made to taste, individualized by your preferences.







1 head of iceberg lettuce

2 bell peppers – any color

½ red onion

1 can black beans – rinsed

1 cup corn

2 tbsp avocado oil




  1. Chop or slice the onion and bell peppers.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Cook the onions and green peppers until they become soft.
  4. Add the beans and corn.
  5. Continue to heat until the beans and corn are heated through.
  6. Wash the iceberg lettuce. Cut the stem off and then cut it in 4 equal wedges.
  7. Top one wedge with a big scoop of the cooked vegetables.





½ cup plain greek yogurt

2-5 tsp hot sauce of your preference




  1. Start with ½ cup plain greek yogurt in a small mixing bowl.
  2. Add a little hot sauce at a time (I actually used Buffalo sauce) until it meets your spice preference.
  3. This makes a very thick sauce or you can add water a little at a time until it has a consistency more like a salad dressing.
  4. Add to the top of your salad.

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