Southwest Chopped Salad

Southwest Chopped Salad is a vibrant, flavor-packed dish featuring fresh vegetables, black beans, corn, and a zesty dressing. Perfect as a side dish or a light meal, this salad is a delicious way to enjoy the bold flavors of the Southwest.

Why You’ll Love This Recipe

  • Packed with fresh, crunchy vegetables
  • Loaded with protein from black beans
  • Perfect for meal prep
  • Great as a side dish or main course
  • Easy to customize with your favorite toppings
  • Deliciously creamy and zesty dressing
  • Quick to prepare in under 30 minutes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Romaine lettuce, chopped
  • Cherry tomatoes, halved
  • Black beans, drained and rinsed
  • Corn kernels (fresh, canned, or frozen)
  • Red bell pepper, diced
  • Red onion, finely chopped
  • Avocado, diced
  • Cilantro, chopped
  • Shredded cheddar or cotija cheese
  • Tortilla strips for crunch
  • Lime wedges for serving

Dressing:

  • Greek yogurt or mayonnaise
  • Lime juice
  • Olive oil
  • Honey or maple syrup
  • Cumin
  • Chili powder
  • Garlic powder
  • Salt and pepper to taste

Directions

  1. In a large bowl, combine romaine lettuce, cherry tomatoes, black beans, corn, bell pepper, red onion, avocado, and cilantro.
  2. In a separate bowl, whisk together Greek yogurt, lime juice, olive oil, honey, cumin, chili powder, garlic powder, salt, and pepper until smooth.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Sprinkle shredded cheese and tortilla strips on top.
  5. Serve immediately with lime wedges on the side.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 15 minutes
  • Total Time: 15 minutes

Variations

  • Protein Boost: Add grilled chicken, shrimp, or tofu for extra protein.
  • Extra Heat: Add diced jalapeños or a dash of hot sauce.
  • Vegan-Friendly: Use dairy-free cheese and a plant-based yogurt alternative.
  • Grain Addition: Toss in cooked quinoa or brown rice for extra texture and fiber.
  • Different Dressings: Swap the creamy dressing for a classic vinaigrette or chipotle ranch.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate for the best texture.
  • Reheating: No reheating is necessary! If meal-prepping, add avocado and tortilla strips just before serving to maintain freshness.

FAQs

How do I keep the avocado from browning?

Squeeze fresh lime juice over the diced avocado or store it separately and add it just before serving.

Can I make this salad ahead of time?

Yes! Prep all ingredients except avocado and dressing. Store them separately and combine when ready to eat.

What can I use instead of black beans?

Try kidney beans, pinto beans, or chickpeas as a substitute.

Is this salad gluten-free?

Yes, just make sure to use gluten-free tortilla strips or omit them.

Can I use store-bought dressing?

Absolutely! A Southwest or chipotle ranch dressing works great.

How do I make it spicier?

Add chopped jalapeños, a dash of cayenne pepper, or use a spicy dressing.

What type of cheese works best?

Cotija, feta, or shredded cheddar all complement the flavors well.

Can I add fruit?

Yes! Mango or pineapple add a delicious sweetness to balance the flavors.

What can I serve with this salad?

It pairs well with grilled meats, tacos, or a bowl of soup.

Can I use bagged salad mix?

Yes, pre-chopped salad mixes can save time and work just as well.

Conclusion

Southwest Chopped Salad is a fresh, flavorful, and easy-to-make dish that’s perfect for any occasion. With its crunchy vegetables, creamy dressing, and endless customization options, it’s sure to become a favorite. Try it as a side or main dish and enjoy the vibrant flavors of the Southwest!

Print
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Southwest Chopped Salad

Southwest Chopped Salad

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No-cook
  • Cuisine: Southwestern
  • Diet: Vegetarian

Description

Southwest Chopped Salad is a vibrant and hearty dish that combines fresh vegetables, black beans, and a zesty dressing. It’s perfect as a main course or a side dish, offering a delightful mix of flavors and textures.


Ingredients

Units Scale

For the Salad:

  • 4 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh, canned, or thawed from frozen)
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup shredded pepper jack cheese
  • 1/2 cup crushed tortilla chips (optional, for garnish)

For the Cilantro-Lime Dressing:

  • 1 cup fresh cilantro leaves
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic
  • 2 tablespoons fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and freshly ground black pepper, to taste

Instructions

  • Prepare the Dressing:

    • In a blender or food processor, combine the cilantro, Greek yogurt, garlic, lime juice, olive oil, and apple cider vinegar. Blend until smooth. Season with salt and pepper to taste.
  • Assemble the Salad:

    • In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, black beans, corn, red bell pepper, avocado, red onion, and fresh cilantro.
  • Dress the Salad:

    • Pour the cilantro-lime dressing over the salad. Toss gently to ensure all ingredients are evenly coated.
  • Serve:

    • Transfer the salad to serving plates. Sprinkle with shredded pepper jack cheese and crushed tortilla chips, if using, for added texture and flavor.

Notes

  • For added protein, top the salad with grilled chicken, shrimp, or tofu.
  • To make the dressing spicier, add a small jalapeño pepper when blending.
  • If preparing in advance, add the avocado and dressing just before serving to maintain freshness.

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