Print
Southwestern Chopped Salad
Southwestern Chopped Salad is a party on a platter! Filling, fresh, and colorful, this entree salad recipe will liven up your dinner table.
Servings 3
Calories 231kcal
Ingredients
- 9 oz shredded or chopped romaine lettuce
- 2 ears sweet corn kernels sliced from cobs
- 1/2 cup black beans
- 1 avocado chopped
- Handful blue corn tortilla chips crushed
- Ranch dressing
- Salsa
For the Pico de Gallo:
- 2 vine-ripened tomatoes seeded and chopped
- 1/4 small white onion minced
- 1/2 jalapeño or more or less, seeded and minced
- 1/4 cup packed cilantro chopped
- juice of 1/2 lime
- salt
Instructions
- Combine ingredients for the Pico de Gallo in a small bowl then refrigerate until ready to serve. Can be made a day ahead of time.
- Stir together desired amounts of ranch dressing and salsa (I use ~50:50) in a small bowl to create the Salsa-Ranch Dressing then set aside.
- Add romaine, sweet corn, black beans, and desired amount of pico de gallo to a large bowl then toss to combine. Add avocado, crushed tortilla chips, and Salsa-Ranch dressing then toss again to combine. Serve immediately.
Nutrition
Calories: 231kcal | Carbohydrates: 31g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 26mg | Potassium: 1019mg | Fiber: 11g | Sugar: 8g | Vitamin A: 8418IU | Vitamin C: 29mg | Calcium: 57mg | Iron: 2mg