This colorful salad is packed with fresh veggies like tomatoes, corn, and bell peppers, tossed in a zesty cilantro-lime dressing. It’s fresh, crunchy, and full of flavor!
It’s my go-to dish for a quick lunch or a side that brightens up any dinner. Plus, who doesn’t love a salad that’s as vibrant as your favorite summer shirt? 🌽🥗
Key Ingredients & Substitutions
Romaine Lettuce: This adds a crunchy base to the salad. If romaine isn’t available, you can use green leaf or spinach for a softer texture.
Cherry Tomatoes: They bring sweetness and color. Any tomatoes will work, but if you want less moisture, try grape tomatoes instead.
Corn: Fresh corn on the cob is wonderful, but canned or frozen corn is just as good. For a different flavor, try using diced bell peppers or even roasted corn.
Black Beans: They provide protein and fiber. You can substitute kidney beans or chickpeas if you need a different option.
Cilantro: This gives the dressing a fresh kick. If you’re not a fan, parsley is a great alternative and will keep that green color!
How Do I Create a Creamy Dressing Without Overpowering Flavors?
The dressing is a key part of this salad, so let’s get it right! Start by blending the mayo and sour cream (or Greek yogurt) with cilantro, garlic, lime, and honey. Here’s how to customize:
- For a lighter option, swap out half the mayo with yogurt.
- If it’s too thick after blending, add water a little at a time until you get the perfect pourable consistency.
- Adjust lime and honey to taste—if you like it tangier, add more lime; sweeter? Just a touch more honey!
The balance of flavors is essential, so taste as you go! This way, you get a dressing that complements the crunchy, fresh salad beautifully.
Easy Southwestern Chopped Salad with Cilantro-Lime Dressing
Ingredients You’ll Need:
For the Salad:
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, quartered
- 1 cup cooked corn kernels (fresh, canned, or frozen and thawed)
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- 2 green onions, sliced
- 1 avocado, diced (optional)
For the Cilantro-Lime Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 cup fresh cilantro leaves, packed
- 1-2 garlic cloves
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon honey or agave syrup
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 2-3 tablespoons water (to thin if needed)
How Much Time Will You Need?
This salad is quick to prepare! You’ll need about 15 minutes for prep, and if you’re making the dressing from scratch, it might take an extra 5 minutes. Total time: approximately 20 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing all your fresh produce. Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl. Next, quarter the cherry tomatoes and dice the red bell pepper. Slice the green onions and, if using, dice the avocado. In a separate bowl, rinse and drain the black beans. If you’re using fresh or frozen corn, make sure to cook or thaw it before adding it to the mix.
2. Make the Dressing:
In a blender or food processor, add the mayonnaise and sour cream (or Greek yogurt). Then toss in the fresh cilantro leaves, garlic cloves, lime juice, honey, and ground cumin. Blend everything together until the mixture is smooth and creamy. If you find the dressing too thick, gradually add water, one tablespoon at a time, until you reach your desired consistency. Don’t forget to season it with salt and black pepper to taste!
3. Assemble the Salad:
Now, let’s put it all together! In that large bowl with the romaine, add the cherry tomatoes, corn, black beans, diced red bell pepper, green onions, and avocado. Drizzle the cilantro-lime dressing over the top.
4. Toss and Serve:
Gently toss all the ingredients together until they are well coated with the dressing. Take a quick taste and adjust the seasoning if necessary, adding a bit more salt or pepper as you prefer. Serve immediately and enjoy this refreshing salad as a side dish or a light meal!
Enjoy this vibrant, fresh Southwestern chopped salad featuring a zesty cilantro-lime flavor!
FAQ for Easy Southwestern Chopped Salad with Cilantro-Lime Dressing
Can I Make This Salad Ahead of Time?
Yes! You can prepare all the chopped vegetables in advance and store them in an airtight container in the fridge for up to 2 days. However, it’s best to make the dressing just before serving to keep the salad fresh. If your avocados are cut in advance, sprinkle them with lime juice to prevent browning.
What Can I Substitute for Black Beans?
If black beans aren’t your thing, you can substitute them with cooked kidney beans, chickpeas, or even cooked quinoa for added protein and fiber. Just rinse and drain any canned options before adding them to the salad.
How Do I Store Leftover Salad?
Store any leftover salad in an airtight container in the refrigerator. It’s best consumed within 1-2 days. Note that the dressing may cause the lettuce to become a bit soggy over time, so it’s best to serve the dressing separately when storing for later use.
Can I Customize the Dressing to Be Dairy-Free?
Absolutely! To make the dressing dairy-free, substitute the mayonnaise and sour cream with vegan mayo and a dairy-free yogurt alternative. You can also use cashew cream for a creamier texture!
