Southwest Chopped Salad with Creamy Salsa Dressing
Looking for the perfect Southwest Chopped Salad that’s both healthy and satisfying? This vibrant Southwest Chopped Salad combines the freshest ingredients with a zesty, creamy dressing that will have everyone asking for seconds. Unlike traditional garden salads, this Southwest Chopped Salad brings together the bold flavors of Mexican-inspired cuisine with the convenience of a quick, easy-to-prepare meal.
What makes this Southwest Chopped Salad stand out is its perfect balance of textures and flavors. Every bite delivers a satisfying crunch from fresh romaine lettuce, sweet bursts from corn kernels, and creamy richness from black beans. The secret to this Southwest Chopped Salad’s incredible taste lies in its carefully chosen ingredients and the way they’re prepared – each component is chopped to the perfect size for ideal bite-ability and flavor distribution.
Southwest Chopped Salad with Creamy Salsa Dressing
Equipment
- Large Mixing Bowl
- Small bowl for dressing
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Salad tongs
- Airtight container for storage
Ingredients
Base Ingredients
- 3 cups romaine lettuce finely chopped
- 1 red bell pepper diced small
- 1 cup black beans drained and rinsed
- 1 cup corn canned, fresh, or frozen and steamed
- 1/2 cup fresh tomatoes diced
- 1/3 cup green onions thinly sliced
- 1/2 cup sharp cheddar cheese grated
- 1/4 cup tortilla chips lightly crushed
Creamy Salsa Dressing
- 1/4 cup sour cream
- 2 tablespoons red salsa
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt or to taste
- Juice of 1/2 lime
Optional Add-ins
- 1 avocado diced
- 1/4 cup fresh cilantro chopped
- 1/4 cup red onion finely diced
- Sliced jalapeños
- Cotija or queso fresco
- Extra tortilla chips
- Sliced black olives
- Diced jicama for extra crunch
- Grilled chicken or shrimp
Instructions
Dressing Preparation
- In a small bowl, combine sour cream, salsa, cumin, and salt.
- Squeeze in fresh lime juice.
- Whisk until well combined.
- Taste and adjust seasonings.
- Refrigerate until ready to use.
Salad Assembly
- Chop romaine lettuce into small, bite-sized pieces.
- Dice bell pepper, tomatoes, and any optional vegetables into small, uniform pieces.
- Slice green onions thinly.
- In a large bowl, combine all vegetables with black beans and corn.
- Add grated cheese.
- Just before serving, add crushed tortilla chips and dressing.
Pro Tips
- Chop all ingredients into similar small sizes for the perfect bite
- Pat beans and corn dry before adding to prevent excess moisture
- If using frozen corn, thaw and pat dry completely
- Chill bowls before serving for the crispest presentation
- Make extra dressing to keep on hand for quick salads
- Layer ingredients with lettuce on bottom for best presentation
- Save some tortilla chips for garnish
Troubleshooting
- Soggy salad: Add dressing and chips just before serving
- Bland taste: Add extra lime juice or salt to dressing
- Too spicy salsa: Use mild salsa or add extra sour cream
- Wilted lettuce: Ensure it's completely dry after washing
- Uneven bites: Chop all ingredients to similar size
Storage and Make-Ahead
- Chop vegetables up to 24 hours in advance
- Store prepped ingredients separately
- Keep dressing in sealed container up to 5 days
- Store assembled but undressed salad up to 2 days
- Do not add tortilla chips until serving
Serving Suggestions
- As a fresh lunch with grilled chicken
- Side dish for taco night
- In mason jars for meal prep
- As a base for fajita-style protein
- Taco salad style with extra chips
- In lettuce cups for low-carb option
- Yields: 4 main dish servings or 6 side dish servings Serving Size: 1.5 cups
- Note: For meal prep, store components separately with lettuce and other vegetables in one container, beans and corn in another, and pack dressing and chips separately. Assemble just before serving.
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