Can I make the dressing in advance?

Absolutely! The dressing can be made up to four days ahead and stored in a closed container in your fridge. Give it a stir or a shake before using, as natural separation may occur.

What if I don’t have a blender or food processor for the dressing?

No worries—a good sharp knife and some elbow grease can do wonders. Finely mince the cilantro and garlic, then whisk the dressing together by hand for a rustic, delicious result.

Is this salad vegan and gluten-free?

It sure is! If you stick with avocado or vegan yogurt for the dressing, every ingredient is plant-based and naturally gluten-free. Just watch packaged add-ins like tortilla strips if allergies are a concern.

Can I meal prep this for lunches?

Definitely. Just keep your chopped salad and dressing separate until you’re ready to eat, and your veggies will stay crisp. Portions out wonderfully for easy work lunches or grab-and-go dinners.

Southwestern Chopped Salad with Cilantro-Lime Dressing Recipe

Description

This vibrant Southwestern Chopped Salad combines crisp romaine, sweet corn, juicy tomatoes, black beans, and colorful bell pepper for a refreshing and satisfying meal. Topped with a creamy, zesty cilantro-lime dressing, this salad is nutrient-packed, easy to prepare, and perfect for lunch or a light dinner. It’s vegetarian, gluten-free, and can easily be made vegan and oil-free.

Ingredients

Units Scale

Salad

1 large head romaine lettuce, chopped
1 (15 oz.) can black beans, rinsed and drained
1 orange bell pepper, diced
10 oz. cherry or grape tomatoes (about 1 pint), halved
2 cups sweet corn, cooked (fresh, frozen, or canned, drained)
5 green onions, sliced

Creamy Cilantro-Lime Dressing

1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt for a lighter option)
2 Tbsp. fresh lime juice (about 1 lime, more to taste)
1–2 garlic cloves
3 Tbsp. olive oil (substitute with water for an oil-free version, to thin)
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Agave syrup, to taste (optional, for sweetness)
Ground cumin, to taste (optional, for added flavor)

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Instructions

Prepare the Dressing: In a food processor or blender, combine cilantro, avocado (or vegan yogurt), lime juice, garlic, olive oil (or water), white wine vinegar, salt, and add agave/cumin to taste. Blend until smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust seasonings, adding more lime, salt, agave, or cumin as desired.
Chop the Vegetables: Wash and chop the romaine lettuce. Dice the orange bell pepper. Halve the cherry or grape tomatoes. Slice the green onions. Ensure all vegetables are bite-sized for easier eating.
Prepare the Beans and Corn: Rinse and drain the black beans well. Cook, thaw, or drain the corn as necessary (if using frozen or canned).
Assemble the Salad: In a large salad bowl, combine the chopped romaine, black beans, diced bell pepper, halved tomatoes, corn, and green onions.
Add the Dressing: Pour the desired amount of creamy cilantro-lime dressing over the salad. Gently toss everything together until evenly coated.
Serve: Serve immediately for best texture. Enjoy as a main course or as a side.

Notes

The dressing can be customized with agave for sweetness or cumin for a smoky flavor profile.
If making ahead, store the salad and dressing separately to keep the veggies crisp.
For an oil-free salad, substitute water for olive oil in the dressing.
This recipe yields about 4 hearty main-dish servings or 6–8 side salads.
Dressing recipe and tips can be found in the main article.

Nutrition

Serving Size: 1 medium bowl
Calories: 336
Sugar: 7 g
Sodium: varies by brand, estimate ~400 mg
Fat: 16 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 13 g
Protein: 11 g
Cholesterol: 0 mg