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Southwest Chopped Salad with Lime Dressing

Southwest chopped salad combines crisp romaine, black beans, corn, and fresh vegetables with a whisked lime dressing. Add avocado just before tossing and finish with tortilla strips for a creamy, crunchy texture.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Tex-Mex
Calories: 388
Ingredients Method Notes

Ingredients
  

For the lime dressing
  • 0.25 cup fresh lime juice
  • 1 tbsp honey
  • 1 cloves garlic minced
  • 0.5 tsp ground cumin
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.33 cup olive oil
For the salad
  • 3 romaine hearts, chopped
  • 1 can (15 oz) black beans drained and rinsed
  • 1.5 cup corn frozen, thawed
  • 1 pt grape tomatoes halved
  • 1 red bell pepper medium, chopped
  • 4 oz sharp cheddar cheese shredded
  • 3 green onions thinly sliced
  • 0.5 cup fresh cilantro chopped
  • 1 avocado diced
  • 1 cup tortilla strips

Method
 

Make the lime dressing
  1. In a small bowl, whisk together the lime juice, honey, garlic, cumin, salt, and pepper, then slowly whisk in the olive oil until combined.
Assemble the salad
  1. In a large serving bowl, combine the romaine, black beans, corn, tomatoes, bell pepper, cheddar, green onions, and cilantro.
  2. Add the avocado and dressing, then toss gently to coat.
  3. Top with the tortilla strips and serve right away.

Notes

For the best crunch, add the tortilla strips just before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days; freezing is not recommended. For a dairy-free option, omit the cheddar or use dairy-free cheddar.