Name: Southwest Chopped Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: ½ cup plain Greek yogurt; 2 tablespoon mayonnaise; 1 chipotle pepper in adobo sauce (plus 1 tbsp adobo sauce); 2 tablespoon fresh lime juice; 1 clove garlic clove (grated); ½ teaspoon ground cumin; ¼ teaspoon kosher salt; 1–2 tablespoon water (to thin); 2 romaine hearts (finely chopped, about 8 cups); 1 can black beans (15 oz can, drained and rinsed); 1 ½ cup corn kernels (thawed frozen or grilled); 1 cup cherry tomatoes (quartered); 1 red bell pepper (diced); 1 ripe avocado (diced); ¼ cup red onion (finely diced); 1 cup shredded pepper Jack cheese; ¼ cup fresh cilantro (chopped); 1 cup tortilla strips (or crushed tortilla chips)

Instructions

Make the dressing
Make the dressing:
In a blender or small food processor, blend ½ cup Greek yogurt, 2 tablespoons mayonnaise, 1 chipotle pepper with 1 tablespoon adobo sauce, 2 tablespoons lime juice, 1 garlic clove, ½ teaspoon cumin, and ¼ teaspoon kosher salt until smooth. Thin with 1 to 2 tablespoons water.
Chop and combine
Chop and combine:
In a large bowl, combine 8 cups finely chopped romaine, 1 can black beans, 1½ cups corn, 1 cup quartered cherry tomatoes, the diced bell pepper and avocado, ¼ cup red onion, 1 cup pepper Jack, and ¼ cup cilantro.
Toss and serve
Toss and serve:
Pour the dressing over the salad and toss until evenly coated. Top the chopped salad with 1 cup tortilla strips and serve right away.

Tips

Chop every ingredient to about the size of a bean so the salad is easy to eat with a spoon or fork. Adjust the heat by adding more or less chipotle. Add 2 cups diced grilled chicken or shrimp to turn it into a high-protein dinner.

Storage

For meal prep, store the chopped vegetables, beans, cheese, and dressing separately for up to 4 days, and add the avocado and tortilla strips just before eating.