Enjoy the Tex-Mex flavors in this crunchy Southwest Chopped Salad, made with corn, black beans, and a yogurt dressing!
A hearty salad is the perfect meal to get your veggies, protein, and grains all in one place. You can use whatever ingredients you have in your fridge and come up with new combinations of flavors!
Southwest Chopped Salad is a great way to use up your late summer produce while enjoying a healthy and simple salad! Using frozen corn, canned beans, and your favorite veggies, you can make this delightful salad in under 10 minutes!
Making Yogurt Dressing
Greek yogurt is an amazing base to use for healthy salad dressing recipes. It’s creamy, thick, and tangy flavor packs a punch of acidity and protein!
Simply swirl your favorite seasonings into some Greek yogurt, such as chili powder, cumin, Italian seasoning, and more and customize all your salad dressing needs!
Ingredients in Southwest Chopped Salad
- 2 heads romaine lettuce, sliced thin
- 1 large tomato, chopped
- ¼ head cabbage, sliced thin
- 1 cup frozen corn, thawed and drained
- 1 can black beans, drained
- 1 cup carrots, shredded
- 1 cup plain Greek yogurt
- 2 tablespoons BBQ sauce
- ½ teaspoon smoked paprika
- 1 teaspoon chili powder
- Juice of 1 lime
- ¼ cup chopped cilantro
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ an avocado, for topping (optional)
How to Make Southwest Chopped Salad
Chop your veggies to prep.
Layer them in a bowl, starting with the lettuce, then tomato, cabbage, corn, black beans, and carrots.
In a small bowl, whisk the yogurt, BBQ sauce, paprika, chili powder, lime juice, cilantro, salt, and pepper until combined.
Pour over the salad and toss. Top with avocado.
Serve as a hearty lunch or light dinner with a side of gluten free cornbread.
Southwest Chopped Salad
Ingredients
- 2 heads romaine lettuce sliced thin
- 1 large tomato chopped
- ¼ head cabbage sliced thin
- 1 cup frozen corn thawed and drained
- 1 can black beans drained
- 1 cup carrots shredded
- 1 cup plain Greek yogurt
- 2 tablespoons BBQ sauce
- ½ teaspoon smoked paprika
- 1 teaspoon chili powder
- Juice of 1 lime
- ¼ cup chopped cilantro
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ avocado for topping (optional)
Instructions
- Chop your veggies to prep.
- Layer them in a bowl, starting with the lettuce, then tomato, cabbage, corn, black beans, and carrots.
- In a small bowl, whisk the yogurt, BBQ sauce, paprika, chili powder, lime juice, cilantro, salt, and pepper until combined.
- Pour over the salad and toss. Top with avocado.
- Serve as a hearty lunch or light dinner with a side of gluten free cornbread.
