This colorful Southwestern chopped salad is fresh and zesty, packed with crunchy veggies, beans, and a splash of lime. The cilantro-lime dressing makes it super tasty.
I love how this salad brightens up any meal. Plus, it’s perfect for using up those veggies that are a bit shy in the fridge. Who knew healthy could be this delicious? 🥗
Key Ingredients & Substitutions
Romaine Lettuce: This is the base of the salad, providing crunch and freshness. You can use other greens like mixed salad greens or spinach if you’re looking for variety.
Cherry Tomatoes: These add a sweet and juicy contrast. If you don’t have them, regular tomatoes diced into small pieces work well. Grape tomatoes are another great option!
Corn Kernels: Fresh corn is the best, but frozen corn is a handy alternative. Just make sure to thaw and drain it before adding. Canned corn can also work if drained properly.
Black Beans: They add protein and fiber. If you’re aiming for a different flavor, kidney beans or even chickpeas can be good substitutes!
Cilantro: This herb gives the dressing its distinctive flavor. If you’re not a fan of cilantro, fresh parsley can be a mild substitute. Just keep in mind it will change the taste slightly.
How Do I Make the Perfect Cilantro-Lime Dressing?
The dressing is key for this salad, bringing all the ingredients together with its zesty flavor. Here’s how to get it just right:
- Add the fresh cilantro, Greek yogurt (or sour cream), lime juice, garlic, honey (or agave), and seasonings into a blender.
- Blend until smooth. If it feels too thick, don’t hesitate to add a touch of water to thin it to your liking.
- Always taste before serving! You might want to adjust the salt, pepper, or honey based on your preference.
Keep in mind that letting the dressing sit for a bit can help the flavors meld even better, so make it ahead of time if you can!
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 corn kernels, fresh or frozen
- 1 cup black beans, drained and rinsed
- ½ cup celery, diced
- ½ cup green onions, sliced
- ½ cup red bell pepper, diced
- 1 avocado, diced (optional)
For the Cilantro-Lime Dressing:
- 1 cup fresh cilantro leaves
- ½ cup Greek yogurt or sour cream
- ¼ cup lime juice
- 1 clove garlic
- 1 tablespoon honey or agave syrup
- Salt and pepper to taste
- Water to thin the dressing (optional)
How Much Time Will You Need?
This Southwestern Chopped Salad takes about 15 minutes to prepare. If you choose to chill it in the refrigerator to enhance the flavors, allow an additional 30 minutes. In total, you’re looking at about 45 minutes if you include chilling time!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
In a large salad bowl, start by adding the chopped romaine lettuce, halved cherry tomatoes, corn kernels, drained black beans, diced celery, sliced green onions, and diced red bell pepper. If you love avocado, feel free to toss in the diced avocado for extra creaminess. Give everything a gentle mix to distribute the ingredients evenly.
2. Make the Cilantro-Lime Dressing:
In a blender or food processor, combine the fresh cilantro leaves, Greek yogurt (or sour cream), lime juice, garlic, and honey (or agave syrup). Season with a pinch of salt and pepper. Blend until the mixture is smooth and creamy. If the dressing is thicker than you like, simply add a little water until you reach the desired consistency. Blend again briefly to mix.
3. Toss the Salad:
Drizzle the prepared cilantro-lime dressing over the salad mixture in the large bowl. Using two large utensils, gently toss everything together, ensuring that all the salad ingredients are nicely coated with the dressing.
4. Serve or Chill:
Enjoy your Southwestern Chopped Salad immediately, or if you have a bit of patience, cover it and chill in the refrigerator for about 30 minutes. This waiting time allows the flavors to meld beautifully together. Serve cold and enjoy the fresh, vibrant taste!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! If you’re using frozen corn, just make sure to thaw it before adding it to the salad. You can quickly thaw it by placing the corn in a bowl of cold water for about 10-15 minutes or microwaving it for 1-2 minutes. Drain any excess water before mixing it into the salad!
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt on hand, you can use sour cream or even regular yogurt. For a dairy-free option, try cashew cream or a plant-based yogurt. Just keep in mind that the flavor and texture may vary slightly, but it will still be delicious!
How Long Will Leftovers Last in the Fridge?
Your salad can be stored in an airtight container in the fridge for up to 2 days. However, it’s best to keep the dressing separate until you’re ready to eat to maintain the freshness of the ingredients, especially the avocado!
Can I Add Other Ingredients to This Salad?
Definitely! This salad is very versatile. You can add other veggies like cucumber or radishes, or include proteins such as grilled chicken or shrimp for a heartier meal. Don’t hesitate to get creative with your additions!
