Introduction
This Southwest Chopped Salad delivers a satisfying crunch and a fiesta of flavors in every bite. You’ll love the combination of crisp romaine, creamy avocado, hearty black beans, and the tangy kick of jalapeño ranch dressing. It’s a vibrant, make-ahead meal that works perfectly as a main dish or a standout side.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes (includes chilling time)
- Total Time: 45 minutes
- Servings: 4
Ingredients
- 1 artisan Romaine heart (very well chopped (½-inch pieces) about 3 ½ to 4 cups)
- 15 ounce can black beans (rinsed and drained)
- 1 cup frozen corn (thawed and drained)
- 2 small tomatoes (like tomatoes on the vine or Roma, diced)
- 1 orange bell pepper (diced (about ¾ to 1 cup))
- ½ cup peeled and diced jicama
- ¼ cup diced red onion
- ¼ cup chopped cilantro leaves
- 1 cup shredded pepper Jack cheese
- 1 large Hass avocado
- ½ cup jalapeño Ranch salad dressing (like Litehouse brand)
- Crushed tortilla chips or tortilla strips (optional garnish)
- Hot sauce (like Cholula, optional for serving)
Instructions
- Prepare all vegetables: Finely chop the romaine heart into ½-inch pieces. Dice the tomatoes, orange bell pepper, jicama, and red onion. Chop the cilantro leaves. Add all to a large salad bowl.
- Add beans, corn, and cheese: To the bowl, add the rinsed and drained black beans, the thawed and drained corn, and the shredded pepper Jack cheese. Toss gently to combine.
- Prepare the avocado: Just before serving, dice the avocado and gently fold it into the salad.
- Dress and serve: Pour the jalapeño Ranch dressing over the salad and toss until everything is evenly coated.
- Garnish and serve immediately, topped with crushed tortilla chips if using, and with hot sauce on the side for those who want extra heat.
Variations
- Deconstructed Bowl: Serve all the chopped ingredients separately in small bowls or sections of a platter, with the dressing on the side, for a fun DIY salad bar experience.
- Warmed Version: Sauté the black beans and corn with a pinch of cumin until just warm, then let them cool slightly before adding to the cold salad for a pleasing temperature contrast.
- Salad Wrap: Spoon a generous portion of the dressed salad into a large tortilla, wrap tightly, and slice in half for a handheld lunch.
- Layered Salad Jar: For meal prep, layer the dressing at the bottom, then the sturdier ingredients (beans, corn, peppers, onion, jicama), followed by cheese, tomatoes, avocado (with a squeeze of lime to prevent browning), and romaine on top. Shake to mix when ready to eat.
Tips for Success
- To quickly thaw frozen corn, place it in a colander and rinse under cool water for a minute, then drain thoroughly.
- Soaking the diced red onion in ice water for 5-10 minutes before adding it to the salad will mellow its sharp bite.
- Chop the romaine very finely for the best texture; it should be small enough to get a bit of everything on your fork.
- Add the avocado and dressing at the very last minute to prevent the salad from becoming soggy and the avocado from browning.
Storage & Reheating
Store any undressed salad (without avocado) in an airtight container in the refrigerator for up to 2 days. Store the dressing separately. The salad does not reheat well as it’s meant to be served cold. Add fresh avocado and dressing just before serving leftovers.
FAQ
Can I make this salad ahead of time?
Yes, you can chop all the vegetables (except the avocado) and mix the beans, corn, and cheese a day ahead. Store them together in the fridge. Add the avocado, dressing, and garnishes right before serving.
What can I use if I can’t find jicama?
A crisp apple (like Granny Smith) or a firm, unripe pear can provide a similar crunchy texture. Just dice it and add it in.
Is there a substitute for the jalapeño Ranch dressing?
You can use regular Ranch dressing and stir in a little finely minced canned chipotle in adobo or a few dashes of your favorite hot sauce to mimic the flavor.
How can I make this salad vegan?
Simply omit the pepper Jack cheese or use a vegan shredded cheese alternative, and ensure your dressing is vegan-friendly.
My salad seems dry, can I add more dressing?
Absolutely. The ½ cup measurement is a starting point. Feel free to add more dressing to your personal taste, serving it on the side if you’re unsure.
Do I have to cook the black beans?
No, the black beans from the can are already cooked and ready to eat. Simply rinsing and draining them is all the preparation they need.
