Chopped Salad
Print Recipe

Southwestern Chopped Salad

Author: Anita's Table Talk

Ingredients

Salad

  • 1 romaine heart, chopped , about 1 ½ cups
  • ½ iceberg lettuce head, chopped, about 1 ½ cups
  • 1 large orange or red bell pepper, seeded and chopped
  • 1 medium tomato, chopped
  • 5 green onions, white and green parts, chopped
  • ½ small red onion, chopped fine
  • 1 can black beans, rinsed and drained
  • ½ cups corn, fresh, frozen (thawed) or canned corn, rinsed and drained
  • ½ avocado, chopped
  • Parmesan cheese, freshly grated
  • a few tortilla chips, crumbled (optional)

Dressing

  • ¾-1 cup loosely packed cilantro, stems removed, roughly chopped
  • ½ avocado
  • ½ jalapeno, with or without seeds—depends on your heat tolerance
  • Juice from 1 lime (add zest from lime for added flavor)
  • 1-2 garlic cloves, minced, to taste
  • ¾-1 cup low fat buttermilk
  • 1-2 teaspoons rice or cider vinegar, more to taste
  • ½ teaspoon cumin
  • ½ teaspoon salt, more to taste

Instructions

Dressing

  • COMBINE all ingredients in a blender or food processor and PUREE until mixture is smooth.
  • TASTE and ADJUST seasonings if necessary.

Salad

  •  Finely CHOP romaine, bell pepper, tomatoes, green onions and red onion.
  • PLACE all ingredients in a large bowl. MIX and then ADD dressing. TOSS to combine.
  • TOP with freshly grated Parm and some crumbled tortilla chips for added crunch.