Southwestern Chopped Salad-Cilantro Lime Dressing

Baby Kato


This recipe has been posted for play in Culinary Quest - Tex Mex. Recipe adapted from The Garden Grazer

A Tex-Mex salad with an incredibly creamy yogurt cilantro dressing that will knock your socks off!

You can definitely adjust the amount of oil for a thinner dressing, if you don't want it too thick. so that’s what the recipe here reflects.

★★★★★ 4 votes
15 Min
No-Cook or Other


5 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed
1/2 cup canned black beans, drained and rinsed
1 avocado, halved, seeded, peeled and diced
1/4 cup tortilla strips, for garnish


1 cup loosely packed cilantro, stems removed
1/2 cup plain yogurt
2 cloves garlic
juice of 1 lime
pinch of salt
1/4 cup veg oil
2 tablespoons apple cider vinegar


1To make the cilantro lime dressing, combine cilantro, yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add the oil and vinegar in a slow stream until emulsified; set aside.
2To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro.
3Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
4Serve immediately, garnished with tortillas trips, if desired.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tag: Quick & Easy
Hashtag: #Tex-Mex - Salad