Colorful and Easy Summer Southwestern Chopped Salad
It's summertime and the seasonal produce is arguably the best variety of the entire year. Stone fruits, colorful bell peppers, and anti-oxidant rich berries are everywhere and add a delicious touch to your outdoor barbecue.
I used to work at a steakhouse in college that had the best chopped salad EVER. It had 14 ingredients and it was easily the thing I ordered the most for dinner because it was healthy, delicious, and came with a 50% discount--hey, it was college and I was poor.
Recently I wanted to recreate something similar to that chopped salad I missed so dearly. I had a bunch of southwestern vegetables in the fridge and pantry that needed to be put to good use, and what emerged with absolutely delicious, easy to make, and perfect for the summer season.
Here is the easy recipe!
- 2 heads of romaine lettuce
- 1 cucumber
- 1 bell pepper, orange or red
- 1 can of sweet corn
- 1 can of black beans
- 1 avocado, sliced
- Half a small red onion
- Half cup of toasted pumpkin seeds
- Quarter cup of chopped cilantro
- Fresh juice from 1 lime
- Dice romaine, cucumber, cilantro, bell pepper, and red onion and put in a ceramic salad bowl.
- Drain corn and black beans and rinse in a colander.
- Combine diced vegetables, corn, beans, and fresh lime juice and stir.
- Sprinkle on toasted pumpkin seeds and toss with your favorite dressing. I love cilantro lime vinaigrette.
- Serve in a chilled ceramic salad bowl, top with freshly sliced avocado.
- For more protein and pizzazz, add chicken breast and spicy jack cheese.
Serves 4. Entree-approved or add it as a colorful side dish to your favorite bbq menu. Feel free to add more suggestions or change-ups in the comments below. Happy chopping!