Southwest Venison Salad

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Southwest Venison SaladThis salad is amazing. In fact, I use the dressing as a marinade as well. The flavors blend perfectly together for a real taste treat. The original recipe called for chicken.

Recipe: Southwest Venison Salad


  • 1/2 cup lime juice
  • 2 tbs olive oil
  • 4 medium garlic cloves
  • 8 tbs chopped fresh cilantro
  • 1-2 tsp chili powder
  • 1-2 tsp cumin
  • 1 tsp salt
  • nonstick cooking spray
  • 4 3oz venison steaks
  • 1 15 ounce can black beans, drained
  • 4 medium-large roma tomatoes diced
  • 8 tbs chopped scallions
  • 4 cups organic romaine lettuce


  1. Place the lime juice, olive oil, garlic, cilantro, chili powder, cumin, and salt in a closed jar. Shake until well mixed.
  2. Lightly coat a grill with nonstick cooking spray, heat, and grill the venison until done. Slice into 1 inch strips.
  3. Mix together the venison, beans, tomatoes, scallions, lettuce, and dressing, and serve.

Quick Notes

The original recipe called for chicken, which I’m sure is wonderful in this as well.

Cooking time (duration): 15

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: Mexican

Microformatting by hRecipe.

One Response to “Southwest Venison Salad”

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