This colorful Southwestern chopped salad brings together fresh veggies like bell peppers, corn, and black beans. Toss it all with a zesty cilantro-lime dressing for a refreshing crunch!
I love serving this salad at gatherings. It’s a big hit, and it makes you feel like you’re on a sunny patio, even if you’re just in your kitchen. Perfect with grilled chicken too!
Key Ingredients & Substitutions
Romaine Lettuce: This leafy green is crunchy and holds up well in salads. If you can’t find romaine, feel free to substitute with iceberg lettuce or mixed greens for a different texture.
Corn: You can use fresh corn, frozen, or canned. If fresh is out of season, frozen corn is a great choice since it retains flavor and nutrients well. For a twist, try grilled corn for a smoky flavor!
Black Beans: These pack protein and fiber. Canned black beans are convenient—just be sure to drain and rinse them. You can swap in kidney beans or chickpeas if you prefer.
Cherry Tomatoes: Sweet and juicy, they add color. If you can’t find them, diced regular tomatoes work too. Heirloom tomatoes also offer a wonderful flavor.
Cilantro: Fresh cilantro adds an herby kick. If you’re not a fan, try parsley or even mint for a different flavor profile.
Avocado: This ingredient brings creaminess. If you want a lighter option, you can skip it, or use diced cucumbers for crunch instead.
How Do You Make The Best Cilantro-Lime Dressing?
The dressing is simple but can elevate your salad. Start with Greek yogurt for tanginess. If you prefer a lighter version, use a low-fat yogurt or sour cream. Mayonnaise adds creaminess but can be omitted for a healthier version.
- In a bowl, combine Greek yogurt or sour cream, mayonnaise, fresh cilantro, lime juice, and minced garlic.
- Whisk until smooth. If it’s too thick, slowly stir in water, one tablespoon at a time, until you reach your desired consistency.
- Taste your dressing. Adjust with more lime juice, salt, or pepper as needed.
Serving the dressing over the salad lets the flavors mix beautifully. Toss gently to coat, and your salad is ready to enjoy!
How to Make Southwestern Chopped Salad With Cilantro-Lime Dressing
Ingredients You’ll Need:
For the Salad:
- 2 cups romaine lettuce, chopped
- 1 cup corn (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (optional for added creaminess)
For the Cilantro-Lime Dressing:
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced (about 2 tablespoons)
- 1 garlic clove, minced
- Salt and pepper to taste
- Water, as needed to thin out the dressing
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus an optional 15 minutes to chill the salad. It’s quick and super easy to throw together, making it a perfect choice for lunch or a vibrant side dish!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
In a large bowl, combine the chopped romaine lettuce, corn, black beans, cherry tomatoes, diced red onion, green bell pepper, and chopped cilantro. Mix everything thoroughly with a spoon, making sure all ingredients are evenly distributed and ready for dressing!
2. Make the Cilantro-Lime Dressing:
In a separate bowl, mix together the Greek yogurt (or sour cream), mayonnaise, fresh cilantro, lime juice, minced garlic, and a pinch of salt and pepper. Whisk everything together until the dressing is smooth and creamy.
3. Adjust the Dressing Consistency:
If you find your dressing is too thick, add a little water, a teaspoon at a time, and mix again until it reaches your preferred thickness. You want it pourable but still creamy!
4. Assemble the Salad:
Drizzle the cilantro-lime dressing over the salad mixture. Toss everything gently to coat all the ingredients with the dressing—make sure each bite has that delicious flavor!
5. Add the Avocado and Serve:
If you’re using avocado, sprinkle the diced pieces on top of the salad just before serving. You can enjoy this salad right away or let it chill in the fridge for about 15 minutes to really let those flavors blend together.
Enjoy your fresh and colorful Southwestern salad! It’s healthy, tasty, and sure to brighten up your meal!
Can I Use Different Beans in This Salad?
Absolutely! If you don’t have black beans, you can substitute them with kidney beans, pinto beans, or even chickpeas. Just make sure to drain and rinse them if they are canned.
How to Store Leftover Salad?
To store leftovers, keep the salad and dressing separate. Place any unused salad in an airtight container in the fridge for up to 2 days. The dressing can also be stored in a sealed container for the same amount of time. When ready to eat, combine them again for the freshest taste!
What Can I Use Instead of Greek Yogurt in the Dressing?
If you prefer a dairy-free option, you can substitute Greek yogurt with unsweetened plant-based yogurt or even a nut-based cream. For a lighter dressing, try using more lime juice and a bit of olive oil instead!
Can I Add More Vegetables?
Definitely! Feel free to toss in more of your favorite vegetables such as diced cucumbers, shredded carrots, or even roasted veggies for added flavor and texture. Just keep the balance in mind to maintain the salad’s refreshing vibe!
