This Vegan Southwest Chopped Salad is perfect for Summer. Made with vegan cilantro ranch, crunchy veggies & black beans. Ready in just 15 minutes!
You ever have a craving for something from your pre-vegan days? It happens to me all the time. It never makes me rethink eating/living the way I do. BUT it challenges me to figure out how to recreate those flavors in a different way.
And recently I have been craving a chopped salad with creamy ranch. Which is where this salad comes in.
It has everything you could want from a traditional chopped salad, with none of the meat or dairy.
How to make a Southwest Chopped Salad
As the name gives away, you are going to be doing some chopping to make this salad. But don’t worry, it isn’t as time consuming as you think, and as simple as this salad is, it tastes amazing!
The veggies I used in this salad are red onion, bell pepper, tomatoes, & corn. You could mix and match based on what you have on hand. Some other great additions would be zucchini, jalapeño, yellow onion, grilled veggies…lots of options.
You can even add some crispy tortilla chips for an extra crunch!
My Vegan Cilantro Ranch Dressing is super quick and requires just a handful of ingredients. You can easily make it ahead of time and have it ready to go in the fridge when you are ready to put this salad together.
Serve this as is, or throw it in a tortilla to make a wrap. You really can’t go wrong.
Vegan Southwest Chopped Salad
- Vegan Cilantro Ranch Dressing
- 4 cups romaine chopped
- 1 bell pepper chopped
- 1/2 red onion chopped
- 1.5 cups black beans drained and rinsed
- 1 cup frozen corn thawed
- 12 oz. cherry tomatoes cut in half
- 1 avocado diced
- Prepare the Vegan Cilantro Ranch Dressing and place in the fridge until ready to use.
- Add salad ingredients to a large bowl and toss to combine. Drizzle ranch over the salad and serve.