Print Recipe

Southwest Chopped Salad with Garlic Avocado and Cilantro Dressing

Prep Time15 mins
Total Time15 mins
Course: Salad, Side Dish


Salad Ingredients

  • 1 large head of romaine lettuce or green or red leaf lettuce
  • 1 15 oz. can black beans, rinsed and drained
  • 1 large orange bell pepper
  • 1 large red bell pepper
  • 1 pint cherry tomatoes
  • 2 c corn I use thawed frozen corn, grilled corn would also be good for this southwest salad
  • 5 green onions
  • 1 stalk celery, divided
  • 1 avocado, sliced thin

Dressing Ingredients

  • 1 c loosely packed cilantro, washed and stems removed
  • ½ avocado
  • 2 tbsp fresh lime juice, about ½ lime
  • 2 garlic cloves jarred garlic works, use approximately 2 tsps
  • c olive oil
  • 1 ½ tsp white wine vinegar
  • 1 pinch salt



  • After washing all of the veggies, rough chop the lettuce, peppers, tomatoes, celery and green onions. 
  • In a large bowl, add all of the vegetables, beans and corn then toss with the creamy avocado dressing.


  • To make the dressing: add the above salad dressing ingredients into a food processor or a blender until smooth.
  • Taste and adjust seasonings if necessary. I usually need to add more olive oil because I find it gets quite thick. Add the dressing to the salad right before serving*.
    *To avoid soggy salad. do not add the dressing too early. Although, I have been known to save and eat soggy salad the next day because this salad is too good to be tossed!