This vibrant Southwestern chopped salad is packed with crunchy veggies like bell peppers, corn, and black beans, all topped with a refreshing cilantro lime dressing. Yum!
The dressing is a zesty party in your mouth, and it’s so easy to make! I love serving this salad for lunch or as a side at barbecues. It just shouts, “Let’s eat fresh!” 🥗
Key Ingredients & Substitutions
Romaine Lettuce: This leafy green gives the salad its crisp texture. If you prefer, you could substitute with iceberg lettuce or even spinach for a different flavor and texture.
Cherry Tomatoes: They add a burst of color and sweetness. If cherry tomatoes aren’t available, diced regular tomatoes work just as well.
Corn: Fresh corn is fantastic, but canned or frozen corn is also convenient! Just be sure to drain canned corn well, or thaw frozen corn beforehand.
Black Beans: These contribute protein and fiber. If you’re looking for alternatives, try pinto beans or chickpeas. They’ll give a nice twist to your salad.
Cilantro: This herb brings a vibrant flavor to the dressing. If you’re not a fan of cilantro, try parsley instead for a milder taste.
How Do You Make a Creamy Cilantro Lime Dressing?
Making the cilantro lime dressing is super easy and adds a refreshing kick to your salad! Here’s how to do it:
- Start by adding cilantro leaves, mayonnaise, Greek yogurt or sour cream, lime juice, garlic, honey, cumin, salt, and pepper to a blender or food processor.
- Blend all the ingredients until smooth. If it seems too thick, add water one tablespoon at a time until you reach your desired consistency.
- Taste the dressing and adjust seasoning as needed. If you want it sweeter, add more honey.
This dressing is not just for this salad; it’s great drizzled on tacos or grilled veggies too!
Easy Southwestern Chopped Salad With Cilantro Lime Dressing
Ingredients You’ll Need:
For the Salad:
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, quartered
- 1 cup cooked corn kernels (fresh, canned, or thawed if frozen)
- 1/2 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- 3 green onions, sliced
- 1 avocado, diced (optional)
For the Cilantro Lime Dressing:
- 1 cup fresh cilantro leaves, packed
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- Juice of 1 lime
- 1 garlic clove
- 1 tsp honey or agave syrup
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 2-3 tbsp water (to thin dressing, as needed)
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare. It’s a quick, colorful dish perfect for a light lunch or as a side for any meal!
Step-by-Step Instructions:
1. Combine the Salad Ingredients:
In a large salad bowl, toss together the chopped romaine lettuce, quartered cherry tomatoes, corn kernels, black beans, diced red bell pepper, and sliced green onions. Mix them well for a blend of flavors and colors!
2. Add Optional Avocado:
If you love avocado, gently fold in the diced avocado just before serving. This step helps keep the avocado fresh and prevents browning.
3. Make the Cilantro Lime Dressing:
In a blender or food processor, combine the fresh cilantro leaves, mayonnaise, Greek yogurt (or sour cream), lime juice, garlic clove, honey, ground cumin, salt, and pepper. Blend until the mixture is smooth. If the dressing is too thick, add water a tablespoon at a time until it reaches your desired consistency.
4. Dress the Salad:
Pour the creamy cilantro lime dressing over the chopped salad. Toss thoroughly to coat all ingredients evenly with the dressing. This is where the salad really comes to life!
5. Serve and Enjoy!
Serve the salad immediately for the freshest taste. Enjoy your crunchy, tangy Southwestern salad as a delightful addition to any meal!
FAQ
Can I Use a Different Type of Lettuce?
Absolutely! While romaine is great for crunch, you can use any lettuce you like, such as iceberg, green leaf, or even spinach. Just keep in mind that different lettuces will offer different textures and flavors.
How Can I Store Leftover Salad?
If you have leftovers, store the salad and dressing separately in airtight containers. The salad can last up to 2 days in the fridge, but the avocado is best eaten fresh. If you’ve added avocado, try to consume it the same day it’s made!
Can I Make the Dressing in Advance?
Yes, you can make the cilantro lime dressing ahead of time! Just store it in the refrigerator in an airtight container for up to a week. Give it a good shake or stir before using, as it may separate a bit over time.
How to Make This Dish Vegan?
To make this salad vegan, simply substitute the mayonnaise and Greek yogurt with vegan mayonnaise and a non-dairy yogurt alternative. The rest of the ingredients are already plant-based!
