This nutritious salad is packed with protein, fiber, and healthy fats, featuring a tasty Chipotle dressing, perfect for a satisfying meal.

Chopped Southwest Salad with Chipotle Dressing

olive oil

corn

tsp cumin

lettuce

black beans

cooked quinoa (from 1/3 cup dry)

oz tomatoes, finely chopped (I used Solano)

orange bell pepper (seeded and finely chopped)

avocado

onions

cilantro (finely chopped)

pecans (roughly chopped)

dairy-free yogurt

maple syrup

tbsp chipotle in adobo sauce (see notes)

lime juice

salt

In a small pan, heat the olive oil over medium heat, add the corn and cumin, and cook for 5 minutes. Allow to cool down.

Whisk together the yogurt, maple syrup, chipotle in adobo, lime juice, and sea salt flakes. This is your Chipotle Dressing.

In a large salad bowl, combine the lettuce, black beans, corn, quinoa, tomatoes, bell pepper, avocado, pickled onions, cilantro, and pecans. When ready to serve, drizzle with the Chipotle Dressing, and adjust salt to taste. Enjoy!

Wow! All your recipes are spot on. Loved this.

I liked this salad very much.  I cranked the recipe down to two servings and worked my way through the salad for lunch and dinner,.  I think the beans and avocado make it super hearty.

This is probably the last week for fresh corn at the farmers market so I scored a few ears.  Sauteing it in cumin is a GENIUS idea.  So good.

A whole orange bell pepper was a bit much.  I think the bell peppers I got were extra, extra large.  I should have weighed it before tossing it in.  

I hate prep work so I used "chocolate" cherry tomatoes instead of diced tomatoes.  They tasted great but made the salad less colorful.  I'll use red next time.

I've made a few of salads from this site over the past few days and had leftovers.  I turned the garbanzos into a wee bit of hummus.  I turned the black and white beans, corn, bell peppers, onion and tomatoes into a serving of vegan chili.  The leftover asparagus, broccoli, red onion and feta became a quiche.

I made 4 servings for me and my boyfriend, thinking we would eat it 2 days for lunch. It was way too much. We ate 7 full plates in 3 days and had to throw away 1/3 of the salad because it was just too much. I was already worried when I saw the ingredients but decided to follow the recipe because it was my first time making it. The salad was good but I would say 4 servings is more like 8-10 servings. We really tried to eat a lot of it and were full after eating but still it was impossible to finish. I used the metric recipe so I don't know is it the same with us recipe or is there a mistake. Or then the portion sizes are just A LOT bigger.

https://www.youtube.com/watch?v=J0ZSe0jz448

This delicious Chopped Southwest Salad with Chipotle Dressing is a nutritious yet fuss-free way to eat the rainbow. It tastes fresh and vibrant, with a great mix of textures from all the different veggies. The pickled onions and pecans stand out, pairing perfectly with the creamy (but ridiculously easy!) Chipotle Dressing. 

Each generous serving provides 24 g of protein and 22 g of fiber, along with healthy fats from the avocado and pecans. The diversity of plants in this salad and the presence of resistant starch mean it's also great for promoting gut health and a thriving microbiome! Whoever said eating healthy was boring needs a bowl of this amazing salad!

chopped southwest salad with chipotle dressing

Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 2

Ingredients

Instructions

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