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Small white bowl of black bean and corn salad

Southwest Chopped Salad

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When tender, fresh sweet corn and other tasty summer produce is available, it’s the perfect time to whip up a tasty Southwest Chopped Salad. Chock full of seasonal ingredients like garden tomatoes, juicy ripe peaches, and corn kernels fresh off the cob and a cilantro-lime vinaigrette, this loaded salad makes an amazing side dish or vegetarian lunch!

This Summer Salad Recipe can easily be tweaked with your favorite garden or farmers’ market ingredients. Add it to your menu before the season ends.

Overhead view of Southwest chopped salad in a large white serving bowl
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8 comments on “Southwest Chopped Salad”

  1. This reminds me of a salad that Valerie Bertinelli made on the Food Network recently. Now I don’t have to hunt for the recipe. Thanks Liz!

  2. Beautiful! I love chopped salads. In my mind, Wolfgang Puck started the whole chopped salad craze, but I could be wrong. I even ordered one when we went to Spago a million years ago. Anyway, i love what you did here. Dynamite dressing!

  3. Liz
    What an amazing summer salad this is. I loved how it can be turned into a totally nourishing bowl with the addition of summer flavours and with lemon and cilantro dressing vinaigrette, you can never go wrong to win the crowd. Thanks for the lovely clicks and the extra notes.

  4. I love this twist on a traditional chopped salad – so fresh and delicious and full of textures.

  5. This looks AMAZING! I love that you have added peaches. This is on my weekend schedule.

  6. That looks like a great chopped salad…perfect for garden or backyard grilling 🙂

  7. I love the addition of peaches, that sounds great! And I’m always a fan of adding beans whenever possible:@)

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