A fresh and flavorful Southwestern Chopped Salad recipe tossed in the most delicious creamy avocado cilantro-lime dressing! This southwest salad is so crisp and refreshing, plus simple to prepare. (Vegan, gluten-free, refined oil-free.)
This Southwestern Chopped Salad with a homemade creamy cilantro-lime dressing is our all-time favorite salad.
It's filled with crisp, colorful vegetables and lots of plant-based nutrition. So fresh and delicious!
Plus it's great for picnics, potlucks, meal prep, and parties because it seems to be a real crowd-pleaser. We also enjoy it for lunch, a side dish, or light dinner.
Ingredients for Southwestern Chopped Salad
For this recipe, you'll toss together in a large bowl:
- Romaine lettuce: You'll need one large head for this recipe, which is about 6-7 cups chopped.
- Black beans: This adds great texture, heartiness, and plant-based fiber and protein. I rinse and drain a 15-ounce can, but you can also cook your own from scratch. (You'll need about 1.5 cups cooked beans.)
- Orange bell pepper: Or you can use yellow or red bell pepper if desired.
- Cherry tomatoes or grape tomatoes: I like these best because they're so flavorful, but you can also use roma tomato, plum tomato, or other garden tomato. Just be sure they're ripe and flavorful.
- Cooked sweet corn: Either fresh corn on the cob, canned, thawed frozen corn, fire-roasted, etc.
- Green onion: Or you can use finely diced red onion for a stronger onion flavor.
- Cilantro dressing: You'll need one batch of my homemade Creamy Cilantro-Lime Dressing for this recipe. It's the perfect blend of creamy and tangy. You can also add jalapeno for extra flavor and spice! (I recently updated this recipe, but if you're looking for the original version, it's still posted in the notes section below.)
Serving
Dressing amount: For us, one full batch of the cilantro dressing is a great match for the amount of salad below, but adjust it however you see fit.
Side or main: This salad works great either as a main dish or side dish.
Toppings: Serve with additional diced avocado, vegan cheddar cheese shreds, or even tortilla chips (or tortilla strips) for a little crunch and texture.
Storing
Making ahead of time: Store the prepared dressing and prepared salad separately in airtight containers in the refrigerator. Then toss them together in a bowl before serving. This helps keep the veggies fresh and crisp.
For more inspiration, also browse all easy vegan dinner recipes or salad recipes.
Southwestern Chopped Salad with Cilantro-Lime Dressing
Ingredients
- 1 large head romaine
- 15 oz. can black beans
- 1 orange bell pepper
- 1 pint grape tomatoes*
- 2 cups sweet corn, cooked
- 5 green onions
- 1 batch Creamy Cilantro-Lime Dressing
Instructions
- Make dressing: Prepare the Creamy Cilantro-Lime Dressing. (Or make this ahead of time and store it in the refrigerator until you're ready. It can be made and stored for a couple days in advance.)
- Prepare veggies: Chop the romaine, bell pepper, tomatoes, and green onions. Cook the corn if needed. Rinse and drain the black beans.
- Assemble: Place all salad ingredients in a large bowl.
- Finish: Pour the desired amount of dressing over the salad. (I use the full batch for a heavily-dressed salad, but you can use less if desired.)
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Wendy Koze says
You changed the dressing, I loved the dressing with the white wine vinegar, could you post that as well
Kaitlin says
Hello, Wendy. Yes, I did slightly update the dressing, however you can still find the original recipe in the notes section (found right below the instructions) in the recipe card.
Gemma says
I have made this recipe so many times. It's always a favourite when I bring it to any family dinner or potluck.
Kaitlin says
Aww, that's lovely to hear you've been making this salad, Gemma! Great that it's enjoyed at your gatherings. Thanks for coming back to leave such kind feedback!
Dorit says
A wonderful salad! Everybody loves it!! Thank you for a great recipe!!
Kaitlin says
So great to hear everyone enjoyed it! Thanks for sharing your very kind feedback!
Dennis says
Great salad but it needs about three times the amount of salad dressing. Fixed it for my wife and I. We will be eating on this for days.
Kaitlin says
Glad you enjoyed it, Dennis. More dressing sounds like a fantastic idea!
Jennifer says
Simply delicious! Followed your recipe exactly, except I did add some chopped cucumbers to the mix. Flavours went well together and the dressing is nicely thick and coated the salad well, without drowning it. I thought the dressing amount was perfect the way it was. Served the salad alongside grilled portobello mushroom steaks. A perfect summer meal! Thanks for sharing this recipe!
Kaitlin says
Excellent idea adding crisp, crunchy cucumbers and pairing it with portobello steaks! Thanks for sharing, as always. Hope you're having a lovely summer, Jennifer!
Kelly says
Outside of the prep time, this was a fantastic recipe. Tasty, healthy and filling, this salad was a big hit at the football party I went to where some people were gluten-free, vegan and vegetarian. I made the recipe for 8 servings and added a jalapeño but next time will add more to give it a little more kick. For the dressing, I used four garlic cloves. Next time, I may cut back. The cumin and agave were terrific additions. This honestly took me 90 minutes to make. Seriously. When you add the time to wash the vegetables, dry the romaine lettuce because no lettuce spinner is large enough for super-sized leaves, and all that chopping and pulling the cilantro off the stems. It's super time consuming if you lack chopping skills as I do. I will make it again but next time will prep well in advance instead of going to the store the morning I need to make the salad.
Kaitlin says
Hello, Kelly! Thanks for giving the recipe a try and sharing your helpful review!
Mervat says
Very yummy. Thank you.
Dorenda says
Although I hadn't made it recently, I have loved this salad for a long time--and lost my recipe! Was so glad to find it here, as I had a bunch of cilantro in my CSA box. I used a whole small avocado in the dressing and cut down on the oil. I use whatever greens I have. Our high-schooler said that this salad was addicting!
Kaitlin says
That's fantastic, Dorenda! Glad you were reunited with the recipe. Thanks so much for sharing your kind feedback!
Jill says
I really liked this one. Everyone else in the family thought it was good, but not great. But, I really liked it!
Kaitlin says
Thanks for the feedback, Jill - glad you enjoyed!
Sue says
Great salad. I forgot the peppers, and used olives but no salt. Thanks!
Kaitlin says
That sounds great, Sue! Love the olive addition. So glad you enjoyed, and thank you for sharing!
Amanda says
Dressing is delicious! We made it ahead of time and added 1/2 jalapeno for some spice. Everyone loved it. Will definitely make again!
Kaitlin says
It's such a tasty addition! Glad it was enjoyed and thanks for sharing!
Rebecca says
OMG! I love cilantro and any recipe that calls for this aromatic delight! This is such a simple salad and dressing to make it’s now going to be a staple in my household! Did I mention how delicious this recipe turned out?
Kaitlin says
Aww, that's so great to hear, Rebecca! Hope you continue to enjoy it!
Marcia says
Delicious salad and the dressing is amazingly yummy. I am not a fan of cilantro or limes however I tried this anyway. I was pleasantly surprised after making this. I have a new favorite dressing now.
Kaitlin says
That's wonderful, Marcia! Thank you so much for reporting back!
Debbie Gorton says
I expanded on this fabulous salad! I added 1/2 lettuce 1/2 romaine, 4 sliced Persian cucumbers, sliced radishes, no tomatoes, and big handful of pepitas!
Kaitlin says
So great! Love your wonderful additions, Debbie.
kcbeenab says
The salad dressing is fantastic!!
Kaitlin says
Thank you for the feedback!
Ben Brown says
The number of comments on this recipe is testimony enough...but I will add my own. This is amazing! Thank you! I’ve been eating mine with quinoa and also just wrapping up a big bunch of the salad with dressing in a tortilla and eating like a burrito haha (much easier to eat on the go if needed). Overall this salad ranks as one of the best I’ve made at home.
Kaitlin says
Hello, Ben! Thanks for chiming in with your kind feedback - it's truly appreciated! I like your addition of quinoa, and especially the burrito variation. It never occurred to me to try it burrito-style, so thank you for sharing!
Allison W. says
Great salad and the dressing was amazing. You’ll be extremely full after you eat this, it’s loaded with everything you need.
Michael says
Thank you!
Shahla Werner says
Thanks for this great recipe! I added quinoa to the salad and used fresh garlic from our CSA and Potawatomi maple vinegar, along with avocado from the store for the dressing - which made it extra delicious. I'm making this for a potluck, but it will be hard to give it away.
Terri S says
First of all, I discovered your blog about 3 weeks ago, when we had a Healthy Potluck at work. A co-worker had pinned your Ultimate Chopped Greek Salad and made it for the lunch and I couldn't stop eating it! I made it a few days later! Since I found your blog I've made about 5 recipes, every single one is delicious! I made this salad tonight, as it's 92 degrees outside right now and I just wanted something cold and fresh. Great salad, LOVED the salad dressing. I made mine with avocado. I'm not vegan but my daughters are and I love preparing your healthy vegan meals for them! I love how you avoid processed foods!
Unknown says
This salad had so many flavors and was GREAT on the pallet even for the little ones! I made this salad with a family BBQ and the whole family loved! The fresh vegetables brought a needed fresh crunch and tied the whole meal together, definitely will be making this treat again!
Kaitlin says
Thanks for sharing your feedback!
Gluten free with a garden says
Hi Kaitlin! I recently made this, and added grilled chicken rubbed with paprika. It was amazing, and my family has dubbed it a new "10" (aka family favorite). Thanks a lot!
Kaitlin says
Aww, glad the family enjoyed it so much! Thanks for sharing!
Jess says
Best salad ever! Thanks so much.
Diana Hanes says
This salad looks AMAZING but my Mom doesn't like cilantro. Can I use parsley or is there another dressing I could use?
Kaitlin says
Hello, Diana! I haven't personally tried it, but a couple people have left comments that basil works well (and I bet parsley would too!) Or if your mom is feeling brave, I've also gotten comments that people who don't normally care for cilantro actually enjoy it in this dressing since it's not too overpowering! I hope you find a way for you both to enjoy it!
Kim says
OMG! Just made this for dinner. I absolutely LOVE this recipe! Thank you Kaitlin.
Kaitlin says
So great, Kim! You're very welcome.
Leanna Birge says
I made half the dressing; left out the romaine, and spooned the mixture into endive blades. Fantastic! A new favorite recipe. Thank you!
Kaitlin says
What a creative idea. Thank you for sharing, Leanna!
Kimberlee says
I just made the dressing so it could chill for a few hours to let the flavors meld - it's delicious! I added about a tsp of agave and used half a large avocado, thinned with a bit of water. For those who thought the garlic is too strong, try roasted garlic next time. I love garlic, but raw gives me the WORST heartburn. I love making homemade salad dressings, and any time a recipe calls for garlic I use roasted instead. I typically keep separated cloves in the freezer.
Kaitlin says
Great tip with the roasted garlic - thanks for sharing!
Lauren W. says
This recipe is unbeatable. I made it for my meat-eating roommates and they all loved it. This is definitely being added to my list of winners! Thank you!
Kaitlin says
Aww, so great to hear you all loved it, Lauren. Thanks for coming back to share!
Anonymous says
Oh my gosh! SO good! I don't make my own salad dressing typically, but I think I'll make this from now on and put it on EVERYTHING! I felt like a chef but it was really easy! Thanks for sharing. Going back for seconds now.
Kaitlin says
Haha, you've got this! So fun to hear you enjoyed!
Petunia says
This was incredible, and better than other salads of a similar nature I've had while eating out at restaurants. Definitely a keeper for our family!
Kaitlin says
Yay! Great to hear it's a keeper for your family, Petunia!
Ann says
I love salads and I'm always looking for new recipes! Absolutely refreshing and delicious! My family loved it definitely a keeper thanks Kaitlin!
Kaitlin says
So great to hear, Ann! Thank you!
Nikki says
I made this salad and dressing for my son's 1st birthday party, doubled, for 30 guests. It was the biggest hit!! For the past week everyone keeps asking me for the recipe, I direct them straight to your site, and hopefully they search around website at other recipes! Thank you.
Kaitlin says
That's amazing to hear. And thank you so much for sharing the site with people - that's truly appreciated! Happy 1st birthday to your little boy!
Ahad Ammar says
I have made this salad and dressing several times and they are both amazing! It is a summer favorite in my house!
Kaitlin says
Great to hear you're enjoying it so much! Thanks for sharing.
Anonymous says
Well, I read the recipe wrong and put the green onions in the food processor with my dressing, the dressing was delish as was the salad! Loved it!
Kaitlin says
Haha - so glad it still worked out and you enjoyed it! Green onions are great in any form.
ZT says
Yum! So delicious and colorful. Made this today for mothers day and it was a hit! I added a yellow bell pepper and a whole bag of frozen sweet corn. Also made a double batch of the dressing which is incredible. I used 5 cloves of garlic and most of my family thought it was spicy. I love garlic but I want to taste the veggies and not let the dressing overpower the natural flavors. If you are making a single batch of dressing and your garlic cloves are tiny, use two, if not, one is plenty!
Kaitlin says
Thank you for sharing this thoughtful feedback!
Ruveen Stogryn says
I had this salad for lunch today and it was so delicious!! I think it would also be a great salad to put into a mason jar too! I loved the dressing, it had so much flavor. I added cumin and a touch of honey. Next time I think I will only do one garlic clove. I did 1.5-2ish and its pretty garlicky but still amazing. I didn't even miss the cheese or tortilla chips. So glad I came across your site!
Kaitlin says
Hi again Ruveen! That is awesome to hear. I'm so happy you're finding recipes here you enjoy, thank you!
Lisa says
I made this salad and dressing for a family gathering. I added avocado to the salad and a jalepeno with a few tsp. of agave to the dressing. It was fantastic and everyone loved it! I plan to make this again for an upcoming party. Thanks for posting the recipe. We love trying new ones.
Kaitlin says
Hello, Lisa! So great to hear this, and hope it's enjoyed at your party!
Emily S. says
I made this salad last night for my boyfriend and I. I added chopped chicken to make it a dinner salad. The flavor of this salad and especially the dressing, was amazing!! I could eat this every day! Thank you!! My boyfriend is a big time carnivore and I think he was a little bummed that I made a salad for dinner, but once he tried it, he fell in love! He's a fan of cilantro and he just couldn't get enough of this vibrant salad! I love that the dressing is made with yogurt instead of mayo! I will be making this again and again!
Kaitlin says
What a sweet message. Thrilled to hear both you and your boyfriend enjoyed it so much. Thanks for coming back to share - it's truly appreciated!
Samantha says
I am eating this as I type. It is EXCELLENT. My dressing seemed really thin, but I used regular yogurt so maybe that's why? I also used regular white vinegar because I couldn't find the bottle of white wine vinegar that I thought I had. I added a little shredded Mexican blend cheese to the salad and I've eaten half the bowl by myself. I even doubled the dressing so I can make this again tomorrow night. Thanks for the recipe!
Kaitlin says
That's fantastic, Samantha! Glad you're enjoying it, and thanks for the feedback!
Kelly says
I have made this recipe countless times this summer and it is SO DELICIOUS! I've made it as lunch for guests, a side dish for dinner and even served it as a main course with grilled chicken cut up on top of it. My husband even enjoys it as a main dish and he is not a salad guy! The dressing is so flavorful and goes excellently with the rest of the salad ingredients. I always make the dressing in the morning so it has all day to let the flavors "soak" in. Thank you for sharing this wonderful recipe! (Not to mention it also has great table presentation because it's so colorful).
Kaitlin says
Hello, Kelly! Thanks for this incredibly thoughtful message - it's truly appreciated. So great to hear you've made this many times. And awesome idea making the dressing ahead of time!
Michelle Ramey says
This was a hit! I changed things up to fit what we had on hand and what I like, and my husband raved about it! For the salad I used red onions, avocados and spinach. For the dressing I used low fat sour cream, lime zest, lime juice, cilantro, jalapeno (from our garden), minced garlic, sea salt, pepper, and cayenne pepper. Random measurements as I am horrible with it. Eating it for lunch right now. I am a teacher so having a NEW thing to bring to lunch is awesome before school starts. Thank you for the inspiration, I also shared it with a friend, who shared it with her mom and she is making it for a pool party this weekend.
Kaitlin says
Hello, Michelle! This is all so wonderful. Glad you found a fun new lunch to bring to school. Loved your message, and thanks for taking the time to share!
Anonymous says
You already got great comments. But just had to say how wonderful this salad is and how healthy it makes me feel! Thanks for your creative recipes!
Kaitlin says
Thanks for adding your kind feedback - it's truly appreciated!
Anonymous says
Made this for myself and hubby last night for dinner and had it again for lunch today... DELISH! Added more black pepper and a dash of cayenne to the dressing to heat it up just a bit. Will definitely make this again. Thanks for the recipe!
Anonymous says
So yummy! Added some tortilla strips for a little more crunch. Yum!
Kaitlin says
Really great idea!
Carly says
Tried this salad today with the Cilantro Lime Dressing. It was very very good. The dressing alone is noteworthy. I thought the cilantro might overwhelm the flavors, but it is just right and tastes incredibly fresh. Thanks for posting it for everyone!
Kaitlin says
Thanks for this thoughtful feedback, Carly. Glad you enjoyed!
Tomekia Mccoy says
I just made this salad and it's so good. I added a little cayenne pepper to the dressing to make it a little bit spicy. So good. I'm eating it for dinner tonight with some grilled salmon.
Kaitlin says
Great call with the cayenne pepper to heat it up! Thanks for sharing!
Debbie says
Oh my goodness. I just made this tonight. It was incredible! One of my guests said "I want to marry this salad." Well put. We are all raving. This will be my go-to salad for guests. Beautiful and delicious.
Kaitlin says
Haha, that's fantastic Debbie. Thanks for coming back and leaving a message!
Torry says
Made this tonight. It was amazing! I used the avocado instead of the yogurt to make it vegan and halved the olive oil. Absolutely delicious! I think the only thing I will change is to add some quinoa next time to make it a little more filling for the kids. By the way, they thought that I was trying to recreate Taco Bell's Veggie Cantina Bowl. And from them, that's a compliment! It actually reminded me of it as well, only I knew every ingredient that went into it, so felt good about them eating till their bellies were full. Thanks for yet another great recipe.
Kaitlin says
Hello, Torry! That's so awesome. Great to hear you and your family enjoyed it. Thank you for sharing!
Anonymous says
I added avocado and pureed it with the dressing and chopped some up and mixed in with veggies. It was so yummy. I took it to two Cinco de Mayo parties this weekend. Everyone loved it - yummy and healthy. Thanks for the recipe!
Kaitlin says
Glad it was enjoyed at your parties! Thanks for sharing.
Anonymous says
I made this salad for a Cinco de Mayo luncheon at work. Everyone loved it! I mixed the dressing with the veggies the night before and then with the lettuce when I got to work.
Kaitlin says
So great to hear! What a good idea letting the veggies "marinate" in the dressing overnight without sacrificing the crunch from the lettuce. Thanks for sharing your helpful feedback!