Keep it Cool II: Southwestern Chopped Salad

Cool, crisp, and flavorful- That’s what I am looking for in summer recipes and this Southwestern Chopped Salad has it all. Below is the basic ingredient list but feel free to add in extra veggies such as avocado, carrots, and/or red cabbage that will only enhance the mix.

The cilantro lime dressing is a keeper for sure and can be repurposed for wraps or as a raw veggie dip. Come along with me this month for my Keep it Cool series and gain a set of four fabulous main dish salads you can remake all summer!

chopped salad

Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper (I like to chop the mini sweet peppers for a variety of color)
1 pint cherry tomatoes
2 cups corn (fresh roasted or blanched; frozen thawed)
5 green onions

(click here to read notes and variations to the dressing)
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or ½ cup of soaked cashews)
2 Tablespoons fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves (or green onions or shallots)
1/4 cup olive oil
1 1/2 teaspoons white wine vinegar (I use Braggs ACV)
1/8 teaspoon salt
Season with honey and cumin to taste

Full Instructions Here


image_printPrinter-friendly version

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.