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

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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

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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.