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
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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
Instructions
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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.
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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.
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Dress the Salad:
- Pour the cilantro-lime dressing over the salad. Toss gently to ensure all ingredients are evenly coated.
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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.