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