Southwestern Chopped Salad with Cilantro-Lime Dressing
User Reviews
4.8
-
Prep Time
25 mins
-
Total Time
25 mins
-
Servings
4 medium bowls
-
Calories
336 kcal
-
Course
Side Dish, Main Course, Salad
-
Cuisine
Vegan, gluten-free
Southwestern Chopped Salad with Cilantro-Lime Dressing
Description
The Southwestern Chopped Salad combines chopped romaine lettuce with black beans, orange bell pepper, cherry tomatoes, sweet corn, and green onions for a colorful base. The creamy cilantro-lime dressing is a key component, made with cilantro, lime juice, avocado or vegan yogurt, olive oil, white wine vinegar, garlic, salt, agave, and cumin. The dressing adds brightness and a velvety texture to the crisp vegetables. Tossing the salad with the dressing just before serving ensures crispness. This dish works well as a midday meal or a complementary side due to its balance of fresh vegetables and creamy tang.
The preparation involves blending all dressing ingredients to a smooth consistency, then chopping and combining the salad ingredients before dressing. The lime and cilantro flavor notes dominate, with a subtle sweetness and warming cumin enhancing the profile. This makes the salad lively and fresh tasting without being heavy.
The recipe yields about 4 main dish servings or 6 to 8 smaller side servings, and the components can be stored separately if made ahead to preserve freshness and texture. This salad fits well into menus that seek bright, vegetable-focused dishes with a slight creamy dressing that is not overpowering.
Ingredients
- 1 romaine lettuce large head
- 15 oz. black beans canned
- 1 bell pepper orange
- 10 oz. cherry tomatoes about 1 pint, or grape tomatoes
- 2 cups corn sweet, cooked
- 5 green onions
For the creamy cilantro-lime dressing:
- 1 cup cilantro stems removed and roughly chopped, loosely packed
- 1/2 avocado (or 1/2 cup plain vegan yogurt)
- 2 Tbsp. lime juice about 1 lime, more to taste, fresh
- 1-2 garlic cloves
- 3 Tbsp. olive oil (for oil-free, sub a little water to thin)
- 1 1/2 tsp. white wine vinegar
- 1/8 tsp. salt
- agave to taste
- cumin to taste
Instructions
- Make the dressing: Blend all dressing ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. (I like the addition of a little cumin, and also agave to sweeten.)
- Chop romaine, bell pepper, tomatoes, and green onions. Rinse and drain black beans.
- Place all salad ingredients in a large bowl.
- Toss with desired amount of dressing.*
Notes
- Store the dressing and salad separately in the refrigerator if preparing ahead to maintain crispness.
- The dressing can be adjusted with agave and cumin to taste for sweetness and warming spice.
- Serves approximately 4 as a main dish or 6 to 8 as a side salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4medium bowls
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Potassium | 940mg | 20% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 2798IU | 56% |
| Vitamin C | 64mg | 71% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
