Southwest Chopped Salad with Cilantro-Lime Vinaigrette | Summer Salad

black beans

🥗Healthier: cooked lentils

💰Cheaper: canned chickpeas

Lentils are high in protein and fiber, while chickpeas are often less expensive.

queso fresco

🥗Healthier: feta cheese

💰Cheaper: shredded cheddar

Feta offers a similar tangy flavor, while cheddar is often more affordable.

Chop 2 heads of romaine lettuce into smaller pieces and place in a very large bowl.

Rinse and drain 1 can of black beans, then sprinkle them into the bowl.

Add 0.5 to 1 cup of thawed frozen corn to the bowl.

Slice 1 cup of cucumber into thirds and add to the salad.

Chop half a yellow pepper and add it to the mixture.

Halve 1 cup of cherry tomatoes and add them to the bowl.

Chop 0.25 cup of cilantro and sprinkle it into the salad, reserving some for the dressing.

Toss the salad ingredients together until well mixed.

In a magic bullet, combine 1/3 cup of avocado oil, 1/4 cup of lime juice, 4 tablespoons of vinegar, 1 tablespoon of sugar, 0.25 cup of cilantro, salt, and pepper to make the dressing.

Blend the dressing until combined, leaving some cilantro chunks if desired.

Taste the dressing for seasoning and adjust as necessary.

If serving immediately, add shredded cheese and sliced avocado to the salad and drizzle with dressing.

For meal prep, keep the dressing separate until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens