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Southwest Chopped Salad

Southwest Chopped Salad

Enjoy the Tex-Mex flavors in this crunchy Southwest Chopped Salad, made with corn, black beans, and a yogurt dressing!
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Prep Time 10 minutes
Course Lunch
Cuisine American
Servings 4 servings

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.
Keyword Southwest Chopped Salad
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