Southwest Chopped Salad

This is one of my new favorite salads!

My family was wild about this salad that is tossed in the most delicious and creamy avocado cilantro-lime dressing. There are so many beautiful colors, flavors, and textures to make this salad a flavor explosion and a new staple on your dinner menu.

Try it out, you will fall in love too!

Ingredients

For the salad

• 1 large head romaine lettuce, chopped
• 1-15 ounce can black beans, drained and rinsed
• 1 orange or red bell pepper, thinly sliced
• 1-1/2 cup cherry or grape tomatoes, halved
• 2 cups fresh sweet corn
• 5 green onions, sliced

For the cilantro-lime dressing

• 1 cup loosely packed cilantro leaves, roughly chopped
• 1/2 large avocado
• 2 tablespoons fresh lime juice
• 1-2 garlic cloves
• 1/4 cup olive oil
• 1-1/2 teaspoons white vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon cumin
• 2-3 tablespoons water

Instructions

1. To make the dressing: blend all dressing ingredients in a food processor or blender until smooth. Taste and adjust seasonings if necessary.
2. Chop romaine, bell pepper, tomatoes, and green onions. Rinse and drain black beans.
3. Place all salad ingredients in a large bowl.
4. Toss with desired amount of dressing.
5. Serve with a grilled chicken breast to make it a complete meal along with a lime wedge.

Southwest Chopped Salad

In a large bowl, arrange the salad. Start by placing some chopped romaine lettuce in the bottom of the bowl, a can of black beans, some fresh corn off of the cob, some halved tomatoes, some thinly sliced bell peppers, and some sliced green onions.

In a blender, place some cilantro, 1/2 an avocado, a couple cloves of garlic, lime juice, olive oil, vinegar, some salt, and some cumin. Blend until smooth, adding water a little at a time until it reaches the desired consistency.

Spoon some dressing over the salad and toss to combine.

Look at this plate! So delicious!

Serve the salad on a plate with a piece of grilled chicken and a lime wedge.