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
- In a large bowl, combine romaine lettuce, cherry tomatoes, black beans, corn, bell pepper, red onion, avocado, and cilantro.
- In a separate bowl, whisk together Greek yogurt, lime juice, olive oil, honey, cumin, chili powder, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle shredded cheese and tortilla strips on top.
- 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
Southwest Chopped Salad
- 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
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.
Your email address will not be published. Required fields are marked *