5 from 30 votes
Southwest Chopped Salad
Southwest Chopped Salad layers finely chopped romaine, cooked corn, diced tomatoes, bell pepper, black beans, crushed tortilla chips, shredded cheese, and green onions. Tossed with a homemade ranch dressing seasoned with garlic, dill, chives, and a touch of hot sauce, it delivers a mix of crisp textures and creamy, tangy flavors. This salad serves as a meal-sized dish with flexible components.
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings:
2
servings
Calories:
443 kcal
Course:
Salad
Cuisine:
American, Tex-Mex
Ingredients
- 4 cups romaine lettuce finely chopped
- 1 cup corn kernels (cooked via favorite method)
- 1 cup tomato chopped
- 1 cup bell pepper any color, finely chopped
- 1 cup black beans (drained and rinsed)
- 1/2-3/4 cup tortilla chip crushed
- ½ cup cheese cheddar, mex blend, pepper jack, etc, shredded
- 1/4-1/3 cup green onion whites and greens, chopped
HOMEMADE RANCH DRESSING
- 1 clove garlic
- ½ cup sour cream
- ¼ cup buttermilk
- 2 TBSP mayonnaise
- ½ tsp dill dried
- ½ tsp salt
- ¼ tsp black pepper
- 2-3 TBSP chives fresh chopped or scallions
- ⅛ tsp hot sauce like Frank’s Red Hot or Crystal)
Instructions
- Feel free to use your favorite dressing here. (see notes) To make my classic ranch dressing, finley chop chives/scallions then peel, smash, and mince garlic (or use a garlic press). Combine in a medium bowl and whisk well until smooth. Taste and adjust herbs/seasoning to taste if desired. For a thicker dressing, add a little extra sour cream.
- For the salad, cook corn via your favorite method. You can grill or boil it right on the cobb then cut it off for this salad, or simply steam from frozen.
- Finely chop romaine lettuce and bell pepper, dice tomatoes, and thinly chop/slice green onion. Combine with black beans, corn, crushed tortilla chips, and grated cheese. Toss to combine and serve with choice of dressing.
- Love veggies? Us too! Feel free to add extra vegetables or mix-ins to this salad and rock your plate!
- For a little dressing in every bite, toss salad in a few TBSP of dressing and mix to coat right before serving. Serve with extra toppings/dressing on the size for a custom salad.
Cup of Yum
Notes
- This recipe makes 2 meal-sized or 4 smaller side salads, allowing for flexible serving options.
- You can use the classic ranch dressing provided or substitute with jalapeño ranch, chipotle ranch, cilantro lime, or avocado dressings for variation.
- Nutrition facts use an online calculator and will vary depending on dressing choice and amount used.
- Enhance the salad by adding extra vegetables or mix-ins as desired.
Nutrition Information
Calories
443kcal
(22%)
Carbohydrates
63g
(21%)
Protein
20g
(40%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
22mg
(7%)
Sodium
631mg
(26%)
Potassium
994mg
(21%)
Fiber
14g
(56%)
Sugar
7g
(14%)
Vitamin A
8679IU
(174%)
Vitamin C
19mg
(21%)
Calcium
292mg
(29%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 443
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 63g | 21% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 631mg | 26% |
| Potassium | 994mg | 21% |
| Fiber | 14g | 56% |
| Sugar | 7g | 14% |
| Vitamin A | 8679IU | 174% |
| Vitamin C | 19mg | 21% |
| Calcium | 292mg | 29% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.