This Southwestern Chopped Salad is refreshing, colorful, bursting with flavor, and comes together in minutes!
Just three weeks ago, in Minnesota, our entryway was filled with jackets, scarves, gloves, and snow boots.
Now in California, my kids have spent the last two days lacquered with sunscreen, running through sprinklers in their bathing suits. Cuckoo.
Forgive me if you’re still in a cold climate and crave no such thing as a salad. You should bookmark this and check back in a few months when you’re tired of soup.
This easy salad was inspired from one of Martha Stewart’s cookbooks. It’s light, but filling. It’s got heat from the salsa and cheese, but sweetness from the corn. Protein from the beans. Lots of layers, here. And the tortilla chips were an inviting way to get my kids on board. All good.
Southwestern Chopped Salad
- 15 ounce can pinto beans , rinsed and rained
- 15 ounce can sweet corn , rinsed and drained
- 1 cup cherry tomatoes , cut in half
- 2 scallions , trimmed and diced
- 1/2 cup salsa
- Salt and pepper to taste
- 12 ounce romaine hearts
- 3 ounces (about 3 cups) broken tortilla chips
- 1 small ripe avocado , peeled, pitted, and cut into cubes
- 1 cup grated Pepper Jack or Mexican blend cheese
- In a large bowl, mix together the beans, corn, tomatoes, scallions, and salsa. Season with salt and pepper to taste.
- Divide lettuce evenly among four bowls and top with the tortilla chips, bean mixture, avocado, and cheese.