Introduction
This Southwest Chopped Salad is a vibrant and satisfying meal that combines fresh, crisp textures with bold, zesty flavors. You get the perfect mix of hearty beans, creamy avocado, and spicy pepper Jack cheese in every forkful. It’s a crowd-pleaser that’s quick to assemble but tastes like it came from your favorite restaurant.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- 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: Chop the Romaine heart into ½-inch pieces. Dice the tomatoes, orange bell pepper, jicama, and red onion. Chop the cilantro. Rinse and drain the black beans. Thaw and drain the frozen corn.
- Combine the salad base: In a large bowl, add the chopped Romaine, black beans, corn, diced tomatoes, diced orange bell pepper, diced jicama, and diced red onion. Toss gently to combine.
- Add the cheese and cilantro: Sprinkle the shredded pepper Jack cheese and chopped cilantro leaves over the salad base. Toss again lightly.
- Prepare the avocado: Just before serving, dice the Hass avocado and gently fold it into the salad to prevent browning.
- Dress and serve: Drizzle the jalapeño Ranch dressing over the salad and toss until everything is evenly coated. Serve immediately, garnished with crushed tortilla chips and a dash of hot sauce if desired.
Variations
- Make it a Main Course: Serve the salad in a large tortilla bowl or scoop it into halved bell peppers for a fun, edible vessel.
- Grill for Smoky Flavor: Lightly grill the corn and orange bell pepper before adding them to the salad for a delicious charred taste.
- Layer it as a Dip: Serve the undressed salad as a chunky dip alongside sturdy tortilla chips for scooping.
- Simplify Assembly: Prepare all the chopped vegetables and store them separately, then combine with dressing just before serving for a quick make-ahead lunch.
Tips for Success
- For the crispiest salad, ensure the Romaine and jicama are thoroughly dried after washing and chopping.
- Add the avocado and dressing right before serving to keep the salad from getting soggy.
- If you want to prep ahead, store the chopped vegetables (except avocado) and dressing in separate airtight containers in the refrigerator.
- For extra flavor, let the diced red onion soak in cold water for 10 minutes to mellow its sharp bite before adding to the salad.
Storage & Reheating
Store any leftover undressed salad (without avocado) in an airtight container in the refrigerator for up to 2 days. Store the dressing separately. This salad is best served cold and fresh, so reheating is not recommended. If you’ve already mixed in the avocado and dressing, it’s best eaten the same day.
FAQ
Can I make this salad ahead of time?
Yes, for best results, chop and store all ingredients (except avocado and dressing) separately in airtight containers for 1-2 days. Combine and dress just before serving.
What can I use if I can’t find jicama?
You can simply omit it. For a similar crisp, watery texture, you could substitute with a finely diced apple or cucumber, but note this will slightly alter the flavor profile.
Is there a substitute for the jalapeño Ranch dressing?
You can use regular Ranch dressing and add a teaspoon of finely chopped pickled jalapeños or a dash of hot sauce to replicate the flavor.
How can I make this salad vegetarian/vegan?
The recipe is naturally vegetarian. To make it vegan, omit the pepper Jack cheese or use a plant-based shredded cheese, and ensure your jalapeño Ranch dressing is vegan-friendly.
My salad got watery after storing. How can I prevent this?
The main culprits are tomatoes and undrained corn. Ensure your corn is thoroughly thawed and drained, and consider seeding your tomatoes before dicing to reduce excess moisture.
Can I use a different type of lettuce?
Yes, you can use green leaf lettuce, iceberg, or a chopped kale blend, but Romaine provides the best sturdy, crisp texture that holds up well to the hearty ingredients.
