This bright and colorful salad combines fresh veggies like tomatoes, corn, and black beans, all tossed in a zesty cilantro lime dressing. It’s like a fiesta in a bowl!
Honestly, who doesn’t love a salad that feels like a party? I enjoy adding some avocado for creaminess—it makes it even better! Perfect for a light lunch or side dish!
Key Ingredients & Substitutions
Romaine Lettuce: This gives the salad a crisp base. If you want a different shade of green, try using spinach or mixed greens instead.
Cherry Tomatoes: They add sweetness and color. If you can’t find them, diced regular tomatoes or even sun-dried tomatoes can work well.
Corn: Fresh is great, but don’t hesitate to use canned or frozen. For added flavor, consider grilling or roasting corn before adding it to the salad.
Black Beans: These are a fantastic protein source. If you’re out of black beans, kidney beans or chickpeas make tasty alternatives!
Cilantro: Fresh cilantro gives the dressing its unique flavor. If you’re not a fan, parsley or even basil can add freshness, though it’ll change the taste.
Mayonnaise: This creates a creamy texture for the dressing. Greek yogurt is a healthier substitute, and even a vegan mayo can give similar results.
How Do You Make the Best Dressing for This Salad?
The dressing is key to pulling all the flavors together, so let’s focus on how to make it just right. A good balance of acidity from lime and creaminess from mayo or yogurt is what you’re aiming for.
- Start with a blender, adding cilantro, mayo, lime juice, garlic, and honey. These ingredients marry well to create that zesty kick.
- Blend until it’s smooth, but if it’s too thick, drizzle in water or olive oil until you reach your preferred consistency.
- Taste and adjust—might need a bit more salt or lime juice, which is normal!
This dressing can also be made in advance and stored in the fridge, making your salad prep easier the next day!
Easy Southwestern Chopped Salad with Cilantro Lime Dressing
Ingredients:
For the Salad:
- 4 cups chopped romaine lettuce
- 1 cup grape or cherry tomatoes, halved
- 1 cup cooked corn kernels (fresh, canned, or thawed from frozen)
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 3 green onions, chopped
- 1 avocado, diced (optional for creaminess)
For the Cilantro Lime Dressing:
- 1 cup fresh cilantro leaves, packed
- 1/2 cup mayonnaise or Greek yogurt (for a lighter option)
- 1/4 cup fresh lime juice (about 2 limes)
- 1 small clove garlic
- 1 teaspoon honey or agave nectar
- 1/4 teaspoon ground cumin
- Salt and black pepper, to taste
- 1-2 tablespoons water or olive oil to thin (optional)
Time Needed:
This delicious salad will take about 15 minutes to prepare. It’s quick and easy, plus you can make the dressing ahead of time if you want!
Instructions:
1. Prepare the Salad Ingredients:
Start by chopping the romaine lettuce, halving the cherry tomatoes, dicing the bell pepper, and chopping the green onions. Don’t forget to drain and rinse the black beans and set the corn aside!
2. Dice the Avocado:
If you’re using avocado for some creamy texture, go ahead and dice it and set it aside for now.
3. Make the Cilantro Lime Dressing:
In a blender or food processor, combine the fresh cilantro, mayonnaise (or Greek yogurt), lime juice, garlic clove, honey, ground cumin, salt, and black pepper. Blend everything until it’s smooth and creamy. If the dressing is a bit too thick for your liking, add water or olive oil one tablespoon at a time until it reaches your preferred consistency.
4. Combine the Salad:
Grab a large salad bowl and combine the chopped romaine lettuce, halved tomatoes, corn kernels, black beans, diced red bell pepper, and chopped green onions. It’s a colorful mix!
5. Add the Dressing:
Pour the prepared cilantro lime dressing over the salad. Gently toss everything together so all the veggies are coated with that tasty dressing.
6. Finish with Avocado:
If you decided to use avocado, sprinkle it on top or mix it in gently to avoid mashing it. It adds a lovely creamy element!
7. Serve & Enjoy:
Serve the salad immediately as a refreshing side dish or a light main meal. Enjoy every crunchy, zesty bite!
Can I Use Frozen Vegetables for This Salad?
Absolutely! Frozen corn works perfectly in this salad. Just make sure to thaw it and drain any excess water before adding it in. As for the bell peppers or other veggies, fresh is best for crunch, but frozen can work in a pinch if thawed and drained well.
Can I Make the Dressing Ahead of Time?
Yes! The cilantro lime dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Just give it a good shake or stir before using, as it may separate a little over time.
What Other Ingredients Can I Add to This Salad?
This salad is very versatile! You can add diced cucumber, jalapeños for some heat, or even grilled chicken for extra protein. Feel free to customize it based on your preferences!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. The salad is best eaten fresh, but it’ll keep for up to 2 days. Keep the dressing on the side if possible to prevent the lettuce from wilting.
