Southwest Chopped Salad

Name: Southwest Chopped Salad
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: Salad: 2 hearts of romaine lettuce; chopped 1 14-ounce can black beans; drained and rinsed 1 avocado; peeled; pitted and diced 4 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar; cubed (about 1 cup) 1 cup frozen corn kernels; thawed 1 cup cherry tomatoes; cut in half ½ cup chopped jicama ¼ cup chopped cilantro Dressing: ½ teaspoon salt 1 small clove garlic; chopped 3 tablespoons extra-virgin olive oil 2 tablespoons cider vinegar 2 teaspoons agave syrup or honey ½ teaspoon ground cumin ¼ teaspoon ground chipotle chili or ⅛ teaspoon cayenne pepper

– Makes 16 cups, 4 entrée salads or 8 side salads –

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Looking for a great black bean and corn salad for a healthy and filling lunch, or to bring to a backyard BBQ? This Southwest Black Bean, Corn, and Cheddar Chopped Salad is perfect for any occasion, whether to enjoy at home or to bring to a party to feed a crowd. With ingredients like hearts of romaine lettuce, black beans, avocado, corn kernels, cubed Cabot Sharp Cheddar (or Extra Sharp Cheddar), cherry tomatoes, jicama, and cilantro, this recipe is a winner even before it gets tossed with dressing. But the dressing definitely adds some delicious elements, bringing the flavor up a few notches, so be sure to add it! Try this salad out and feel free to share it with friends and family members on Facebook, Pinterest, Instagram, and Twitter.

For the salad, combine 2 hearts of romaine lettuce (chopped), 1 cup of cubed cheddar, 1 cup of corn kernels, 1 cup of cherry tomatoes (cut in half), and ½ cup of chopped jicama in a large bowl.

For the dressing, make a garlic paste with ½ teaspoon of salt and 1 small clove of garlic (chopped), as directed in the recipe instructions below. Put the garlic paste in a small jar and add 3 tablespoons of extra-virgin olive oil, 2 tablespoons of cider vinegar, 2 teaspoons of agave syrup (or honey), ½ teaspoon of ground cumin, and ¼ teaspoon of ground chipotle chili (or ⅛ teaspoon cayenne pepper). Seal the jar and shake to combine. Toss salad with dressing to coat, add ¼ cup of chopped cilantro, and toss once more. Serve immediately.

Need another healthy black bean salad? Our fresh and colorful Black Bean and Veggie Salad with Lime Cinnamon Vinaigrette is a must-try! Did you know that Cabot is a co-op owned by New England and New York farm families who work hard to ensure that all of our products are made using only the finest ingredients? That’s why we’re confident that you’ll love this black bean and corn salad recipe and the other recipes we feature on our site. We’d love to hear your thoughts so, if you’d rate and review this recipe after trying it out, we’d greatly appreciate it!

Ingredients

Salad:
2 hearts of romaine lettuce, chopped
1 14-ounce can black beans, drained and rinsed
1 avocado, peeled, pitted and diced
4 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, cubed (about 1 cup)
1 cup frozen corn kernels, thawed
1 cup cherry tomatoes, cut in half
½ cup chopped jicama
¼ cup chopped cilantro

Dressing:
½ teaspoon salt
1 small clove garlic, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
2 teaspoons agave syrup or honey
½ teaspoon ground cumin
¼ teaspoon ground chipotle chili or ⅛ teaspoon cayenne pepper

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Directions

Make Salad:

COMBINE lettuce, black beans, avocado, Cabot cheddar, corn, tomatoes and jicama in a large bowl.

Make Dressing:

SPRINKLE salt over garlic and chop and mash with the side of a chef’s knife to make a paste. Scrape garlic paste into a small jar. Add oil, vinegar, agave, cumin and chipotle. Seal jar and shake to combine. Note: You may need to stir with a spoon too if you used honey as it may settle to the bottom.

ADD dressing to salad and toss to coat. Add cilantro and toss again. Serve immediately.

Recipe courtesy of Katie Webster.