Southwestern Chopped Salad Recipe



  • 1 large head romaine lettuce, chopped
  • 1 cup corn kernels (freshly cooked, frozen and thawed, or canned and drained)
  • 1 (15oz) can black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro

Optional additions

  • Grilled chicken or shrimp
  • 1/2 cup diced avocado
  • 1/4 cup shredded pepper jack or cheddar cheese

Creamy Cilantro Lime Dressing

  • 1/2 cup plain Greek yogurt (or sour cream for richer flavor)
  • 1/2 cup packed cilantro leaves
  • 1/4 cup fresh lime juice (from about 2 limes)
  • 1-2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • Optional: 1-2 teaspoons honey or agave for sweetness


1. Prepare the veggies: Wash and chop the romaine lettuce. Dice the red bell pepper and red onion. Drain and rinse the black beans and corn.

2. Make the dressing: Combine all dressing ingredients in a blender or food processor and blend until smooth. Taste and adjust seasonings with more lime juice, cumin, salt, or pepper to your preference.

3. Assemble the salad: Add all salad ingredients to a large bowl. Toss with desired amount of dressing.

4. Garnish and serve: Add your optional additions like grilled chicken, shrimp, avocado, and/or cheese. Can be topped with crushed tortilla chips for a satisfying crunch. Enjoy immediately!


Make it ahead: You can chop your veggies and prep the dressing in advance for a quick assembly later. Store separately until you’re ready to build the salad.

Spice it up: Add a diced jalapeño to the salad or dressing for more heat.

Adjust to your taste: This is a very adaptable recipe! Change the proportions of veggies, add in grilled steak, or swap in your favorite cheese.


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