Description
A vibrant and refreshing Southwestern Chopped Salad featuring crisp romaine, sweet corn, black beans, colorful bell peppers, and grape tomatoes, all tossed in a zesty and creamy cilantro-lime dressing. Perfect for a quick, healthy lunch or a flavorful side dish.
Ingredients
Salad Ingredients
- 1 large head romaine, chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 orange bell pepper, chopped
- 1 pint grape tomatoes, halved
- 2 cups sweet corn, cooked
- 5 green onions, chopped
Creamy Cilantro-Lime Dressing
- 1 cup fresh cilantro leaves, packed
- 1/2 cup plain Greek yogurt or mayonnaise
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Optional: 1 jalapeño, seeded and chopped (for added heat)
Instructions
- Make dressing: Prepare the Creamy Cilantro-Lime Dressing by blending cilantro, Greek yogurt or mayonnaise, lime juice, olive oil, garlic, cumin, salt, and pepper in a food processor or blender until smooth. You can make this ahead of time and store it in the refrigerator for up to 2 days.
- Prepare veggies: Chop the romaine lettuce, orange bell pepper, grape tomatoes, and green onions into bite-sized pieces. Cook the sweet corn if using fresh or frozen; otherwise, if pre-cooked, ensure it’s warmed or ready to use. Rinse and thoroughly drain the canned black beans to remove excess liquid.
- Assemble: In a large mixing bowl, combine the chopped romaine, black beans, bell pepper, grape tomatoes, cooked corn, and green onions. Toss gently to mix the ingredients evenly.
- Finish: Pour the desired amount of creamy cilantro-lime dressing over the salad. For a heavily dressed salad, use the entire batch of dressing; alternatively, add less to taste. Toss the salad gently once more to coat all ingredients evenly before serving.
Notes
- For added protein, consider adding grilled chicken or shrimp.
- To make it vegan, substitute Greek yogurt with plant-based yogurt or additional olive oil in the dressing.
- The salad is best served fresh but can be stored in the refrigerator for up to one day.
- Feel free to add avocado or crushed tortilla chips for extra texture and flavor.
- If you prefer less heat, omit the jalapeño from the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
