4.84 from 6 votes

Southwestern Chopped Salad with Cilantro Dressing

We're wild for this Southwestern Chopped Salad tossed in the most delicious, creamy avocado cilantro-lime dressing! Beautiful colors, flavors, and textures galore!
Author: Kaitlin - The Garden Grazer
Prep Time25 minutes
Total Time25 minutes
Course: Main Dish, Salad, Side Dish
Cuisine: Gluten-Free, Oil-Free Option, Vegan
Servings: 4 main dish


  • 1 large head romaine
  • 15 oz. can black beans (rinsed and drained)
  • 1 large orange bell pepper
  • 1 pint cherry tomatoes
  • 2 cups corn (I used frozen, thawed)
  • 5 green onions
  • Optional: avocado for topping

For the Cilantro-Lime dressing

  • 1 cup loosely packed cilantro (stems removed and roughly chopped)
  • 1/2 avocado (or 1/2 cup plain vegan yogurt)
  • 2 Tbsp. fresh lime juice (about 1/2 lime, more to taste)
  • 1-2 garlic cloves
  • 1/4 cup olive oil (for oil-free, sub a little water to thin)
  • 1 1/2 tsp. white wine vinegar
  • 1/8 tsp. salt
  • Recommended: agave/honey, cumin to taste


  • Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
  • Finely chop romaine, bell pepper, tomatoes, and green onions.
  • Place all ingredients in a large bowl and stir to combine.
  • Toss with desired amount of dressing.


Read more about the notes and variations of the Creamy Cilantro-Lime Dressing here.
Recipe yields roughly 4 main dish servings, or 6-8 smaller side servings.


Calories: 370kcal | Carbohydrates: 44g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Potassium: 1017mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2780IU | Vitamin C: 81.2mg | Calcium: 67mg | Iron: 3.9mg