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Southwestern Chopped Salad

  • Yield: 4 servings 1x


Can use any dressing but some suggested dressings are in links below

Nutrition information does not include dressing


  • 1 large head leafy lettuce (finely chopped) (about 10 cups)
  • 1 14 oz can black beans (rinsed and drained)
  • 1 large orange or yellow bell pepper (finely chopped)
  • 1 large ripe tomato (chopped)
  • 2 cups frozen corn (thawed) (we prefer roasted corn)
  • 2 medium green onions (chopped)
  • 1/2 cup fresh cilantro (roughly chopped)
  • 1/2 large avocado (chopped)
  • 1 tsp ground cumin
  • 1 tsp dried oregano (crushed)
  • 4 tbs queso fresco (grated)


  1. Place lettuce in 4 large bowls or on 4 large plates.
  2. Heat corn in a small pan and warm.
  3. Place black beans in a small sauté pan over medium heat.
  4. Add cumin and oregano to the beans.
  5. Stir and heat through.
  6. Top lettuce with beans, corn, tomatoes, peppers, cilantro and green onions.
  7. Top with queso fresco.
  8. Use dressing of choice (see links below) or make your own (we use hidden valley ranch with chipotle peppers in sauce added).



Link to:  Avocado Dressing

Link to: Creamy Avocado Dressing

  • Category: Main Dish
  • Cuisine: American


  • Calories: 231
  • Fat: 7.57 g
  • Carbohydrates: 39.2 g
  • Protein: 8.77 g
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