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4.75 from 43 votes

Southwestern Chopped Salad with Cilantro-Lime 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 medium bowls


  • 1 large head romaine
  • 15 oz. can black beans
  • 1 orange bell pepper
  • 10 oz. cherry/grape tomatoes
  • 2 cups cooked sweet corn (I use organic frozen corn and thaw it)
  • 5 green onions

For the Creamy 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 & cumin to taste


  • Make the dressing: blend all dressing ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. (I love the addition of a little cumin, and agave to sweeten!)
  • Chop romaine, bell pepper, tomatoes, and green onions. Rinse and drain black beans.
  • Place all salad ingredients in a large bowl.
  • 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: 362kcal | Carbohydrates: 43g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Potassium: 927mg | Fiber: 13g | Sugar: 7g | Vitamin A: 2790IU | Vitamin C: 64mg | Calcium: 61mg | Iron: 3mg