Southwestern Chopped Salad With Cilantro Recipe

I discovered this vibrant southwestern chopped salad that effortlessly blends crisp romaine, black beans, corn, and fresh veggies with a creamy cilantro-lime dressing. The crunch of tortilla chips is the perfect touch, creating an exciting mix of textures and flavors. I love how balanced and refreshing this dish is.

I’m excited to share my recipe for a Southwestern chopped salad with cilantro that I think you’ll really enjoy. This salad is packed with crisp romaine lettuce, protein-rich black beans and sweet corn kernels which give it a hearty nutritional boost.

I toss in diced red bell pepper, halved cherry tomatoes and finely chopped red onion to keep all the flavors fresh and vibrant. I also add cubed avocado and, if you like a little spice, an optional minced jalapeno.

The crunchy texture from the crushed tortilla chips pairs well with a creamy cilantro lime dressing made from sour cream, mayonnaise, fresh lime juice, garlic and just the right amount of salt and pepper. This dish is full of fiber and essential vitamins and its healthy southwest twist makes it a great option for a nutritious meal.

I find its blend of flavors really satisfying and perfect for any family meal.

Why I Like this Recipe

I love this recipe for several reasons. First, I really dig how crunchy the romaine lettuce and tortilla chips are – it gives every bite a fun texture. Second, the creamy cilantro-lime dressing is just perfect; the tanginess from the lime and garlic really wakes up all the flavors. Third, I appreciate how colorful the salad is with all the different veggies mixed in – the tomatoes, bell pepper, and even a bit of jalapeno make it look and taste amazing. Lastly, it’s super easy and quick to throw together, which is great when I’m in a busy mood.

This is my fresh and crisp southwestern chopped salad tossed in a yummy creamy cilantro-lime dressing that my family always ends up loving. It’s not overly complicated, and even though the ingredients are simple, everything comes together in a way that makes me look forward to every bite. I know it might not look perfect, but to me, its mix of crunchy, creamy, and tangy is just unbeatable.

Ingredients

• Romaine lettuce: crunchy, fibrous, and low in calories, perfect for keeping things light.
• Black beans: packed with protein and fiber, they make the salad hearty and filling.
• Corn kernels: naturally sweet and full of carbohydrates, add a burst of energy.
• Red bell pepper: rich in vitamin C, adds vibrant color and crunch to the mix.
• Cherry tomatoes: juicy and slightly sweet, they amp up the fresh flavor.
• Avocado: creamy with healthy fats, it ups the salad’s richness effortlessly.
• Fresh cilantro: brings a zesty, herby punch making the dish extra lively.

Ingredient Quantities

• 4 cups chopped romaine lettuce
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (grilled or thawed if frozen)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 jalapeno, seeded and minced (optional)
• 1 avocado, cubed
• 1/2 cup chopped fresh cilantro
• 1 cup crushed tortilla chips
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 3 tablespoons fresh lime juice
• 1 garlic clove, minced
• 1/4 cup extra chopped cilantro
• Salt and pepper, to taste

How to Make this

1. First, chop up 4 cups of romaine lettuce, dice the red bell pepper, halve the cherry tomatoes, finely chop the small red onion, and if you want some extra heat, seed and mince the jalapeno, then add all these along with 1 cup drained black beans and 1 cup corn kernels into a big salad bowl.

2. Next, toss in 1/2 cup of chopped fresh cilantro with your veggies so everything gets that nice herbal flavor.

3. In a separate smaller bowl mix together 1/2 cup sour cream, 1/4 cup mayonnaise, 3 tablespoons fresh lime juice, 1 minced garlic clove, and 1/4 cup extra chopped cilantro. Stir it until it’s all smooth and creamy.

4. Season your dressing with salt and pepper to taste then give it a little stir.

5. Pour this dressing evenly over your veggie mix in the big bowl.

6. Gently toss everything together making sure the dressing coats all the ingredients without mushing the avocado up.

7. Next, carefully fold in the 1 avocado cubed so that the pieces remain intact and they get a bit of that creamy texture.

8. Right before serving, sprinkle about 1 cup of crushed tortilla chips on top to add a satisfying crunch.

9. Give the salad one last gentle mix so the chips can stick to some of the dressing while still keeping their crunch.

10. Serve immediately and enjoy your fresh and crisp southwestern chopped salad with cilantro!

Equipment Needed

1. A big salad bowl for mixing up all the veggie ingredients
2. A smaller bowl to whip up the dressing
3. A cutting board for chopping lettuce, bell pepper, tomatoes and more
4. A sharp knife for dicing, chopping and mincing
5. Measuring cups and spoons to get exact amounts for sour cream, mayonnaise and lime juice
6. A mixing spoon or spatula to stir and toss the salad
7. A citrus juicer for fresh lime juice (if you prefer to squeeze by hand, that’s fine too)

FAQ

Southwestern Chopped Salad With Cilantro Recipe Substitutions and Variations

• Instead of sour cream, you can use full-fat Greek yogurt for a similar tangy flavor.
• If you dont have mayonnaise, try using avocado mayo or even a light dressing mix for a healthier twist.
• Not a fan of jalapeno? Use a milder pepper like poblano to keep things less spicy.
• For black beans, you could swap in pinto beans or even freshly cooked black beans if you prefer a homemade touch.

Pro Tips

1. Let the dressing chill for like 5-10 minutes in the fridge before pouring it over the salad so that the flavors get time to meld together and make it taste even better.
2. When you cube the avocado, try to be real careful not to smoosh it up, and always add it last so that you keep that awesome creamy crunch in every bite.
3. If you’re into a spicier salad, you can leave some jalapeno seeds in or even toss in a bit extra; just go easy on it at first and taste as you go.
4. Crush your tortilla chips just right—if they’re too fine, you’ll lose the crunch, but if they’re too chunky, they might not mix well with the dressing; aim for a good, even texture before adding them in at the very end.