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Southwestern Chopped Salad with Cilantro-Lime Dressing

A vibrant mix of crunchy vegetables and a tangy cilantro-lime dressing, this Southwestern Chopped Salad is perfect for quick weeknight dinners and meal prepping.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups romaine lettuce, chopped A fresh base that adds crunch and nutrients.
  • 1 cup cherry tomatoes, halved Juicy and sweet, offering vibrant color.
  • 1 can black beans, drained and rinsed Provide protein and fiber for a hearty meal.
  • 1 cup corn, fresh or canned Adds sweetness and texture to the salad.
  • 1/2 cup red onion, finely chopped Offers a sharp bite that balances the flavors.
  • 1 medium avocado, diced Creamy, healthy fat that enhances richness.
  • 1/4 cup cilantro, chopped Fresh herb that adds brightness and flavor.
Dressing Ingredients
  • 1 lime, juiced lime juice Tangy acid that brings everything together.
  • 1/4 cup olive oil Rich base for dressing, enhancing flavors.
  • to taste spices (e.g., salt, pepper, cumin) A blend that adds depth to the dish.

Method
 

Preparation
  1. Chop the romaine lettuce and place it in a large mixing bowl.
  2. Add halved cherry tomatoes, drained black beans, and sweet corn.
  3. Finely chop the red onion and add it to the bowl.
  4. Dice the avocado and gently mix it in with the other ingredients.
Making the Dressing
  1. In a separate bowl, whisk together lime juice, olive oil, and spices.
  2. Pour the dressing over the salad and toss gently until combined.
Serving
  1. Garnish with chopped cilantro just before serving.

Notes

For maximum flavor, let the salad sit for about 10 minutes after tossing. Use fresh lime juice for the dressing, and always taste and adjust seasoning as needed.