This vibrant Southwestern Chopped Salad bursts with fresh veggies like crisp lettuce, sweet corn, and kidney beans, all topped with a zesty cilantro-lime dressing. Yum!
I love how colorful and crunchy this salad is! It’s like a party in a bowl. Pair it with grilled chicken for a filling meal, or enjoy it as a light snack—so refreshing!
Key Ingredients & Substitutions
Romaine Lettuce: This crunchy lettuce holds up well in salads. If you’re looking for a substitute, try kale or spinach for a different texture, but adjust the amount slightly.
Black Beans: These add heartiness and protein. You can swap in kidney beans, chickpeas, or even corn if you’re looking to change things up or avoid beans.
Corn: Fresh corn is sweet and delightful, but frozen corn works just as well. Canned corn is another option, just rinse it first to reduce sodium.
Greek Yogurt: This gives creaminess to your dressing. If you’re dairy-free, feel free to use coconut yogurt or a vegan sour cream instead for a similar texture.
Cilantro: A must-have for that fresh flavor. If you’re not a fan or have an allergy, try parsley or omit it entirely and add more lime juice for brightness.
How Can I Get the Dressing Just Right?
Creating the perfect cilantro-lime dressing is key to this salad. It should be creamy yet tangy with a kick of flavor. Here’s how to make it shine:
- Mix Greek yogurt (or sour cream) and mayonnaise for a creamy base. Adjust the ratio for more tang or more creaminess based on your preference.
- Use fresh lime juice for that zesty flavor. If you don’t have limes, lemon juice works as a good substitute.
- Add minced garlic for depth. If you prefer a milder taste, roast the garlic before adding it.
- Whisk all ingredients together until smooth. Taste and adjust salt and pepper to your liking.
This dressing can be stored in the fridge for a week, so consider making extra!
How to Make Southwestern Chopped Salad With Cilantro-Lime Dressing
Ingredients You’ll Need:
For The Salad:
- 4 cups Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup green onions, chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
For The Cilantro-Lime Dressing:
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 clove garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare and gets even better if you let it sit for about 30 minutes in the fridge. This time allows the flavors of the dressing to mix well with the veggies. So, in total, plan for around 45 minutes including chilling time.
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Start by chopping the Romaine lettuce, halving the cherry tomatoes, rinsing and draining the black beans, and chopping the green onions and cilantro. If you’re using fresh corn, cut it off the cob. If using frozen corn, just measure out what you need. In a large salad bowl, combine all these ingredients: the chopped Romaine lettuce, cherry tomatoes, black beans, corn, green onions, diced avocado, and chopped cilantro. Give it a gentle toss to mix everything.
2. Make the Cilantro-Lime Dressing:
In a separate bowl, whisk together the Greek yogurt or sour cream, mayonnaise, chopped cilantro, lime juice, minced garlic, cumin, salt, and pepper. Mix until everything is smooth and well combined. This dressing is what makes the salad pop with flavor!
3. Combine Salad and Dressing:
Now, drizzle the cilantro-lime dressing over the salad in the large bowl. Toss everything together gently so that all the ingredients are coated with that yummy dressing. Take a moment to taste your salad and if you think it needs more salt or pepper, feel free to add it!
4. Serve and Enjoy!
Once everything is nicely mixed, you can serve the salad right away if you’re in a hurry. But if you have a little time, cover the salad and refrigerate it for about 30 minutes before serving. This chilling step helps the flavors come together. Enjoy your fresh and nutritious Southwestern Chopped Salad!
Can I Use Frozen Corn in This Recipe?
Absolutely! If using frozen corn, just thaw it first. You can do this by placing it in a microwave on the defrost setting or by letting it sit in warm water for a few minutes. Make sure to drain any excess water before adding it to the salad!
What Can I Substitute for Greek Yogurt?
If you’re not a fan of Greek yogurt, you can use sour cream or even a dairy-free yogurt alternative! Just ensure it’s thick enough for a smooth dressing. Additionally, if you’re looking for a lighter option, plain kefir works too!
Can I Make the Dressing Ahead of Time?
Yes, feel free to make the dressing a day in advance! Store it in an airtight container in the fridge. Just give it a good stir before using, as it may thicken slightly when chilled.
How to Store Leftover Salad?
To store leftovers, keep the salad and dressing separate if possible. Place the salad in an airtight container in the fridge for up to 2 days. If the dressing is mixed in, it may make the salad soggy, so it’s best to keep them apart until you’re ready to enjoy!
