This Southwestern Hacksalat is packed with flavor and delicious crunch in every bite. Crunchy romaine lettuce, peppers, black beans, tomatoes, corn and jicama served with a drizzle of jalapeño ranch dressing and crushed tortilla chips.
If you love Southwest flavors, you’ll also love my Southwest Chicken Caesar Salad.
After moving to Oregon, we quickly discovered the thriving food truck scene. Almost every city has its own collection of mobile restaurants, serving an eclectic mix of flavors from around the world. Even the little town we call home opened a new food truck last summer. There are so many options and anyone can take what looks good and gather around a table to dine together. So much fun!
I met Southwest Chopped Salad at a food truck called The Chop Spot and i was hooked! I’m a fan of chopped lettuce, especially a Southwest-flavored one. And just like CPK’s BBQ Chicken Salad, I’ve craved this salad so often I’ve had to make my own version at home.
The best chopped lettuce in the Southwest
To make the best chopped salad, both the lettuce and the veggies should be finely chopped so there’s a bit of everything in every bite. The combination of fresh ingredients, different flavors and the right dressing makes for the most satisfying chopped salad experience.
This recipe combines colorful veggies like peppers, tomatoes, and corn with sweet and crunchy jicama, black beans, pepper jack cheese, and creamy avocado. To round out the flavors of the Southwest, this salad is drizzled with creamy jalapeño ranch dressing and topped with crushed tortilla chips.
Ingredients and Substitutions
- lettuce – A romaine lettuce heart is the middle part of a romaine lettuce head. It’s crunchier and sweeter than the outer leaves, making it perfect for a chopped salad. I really like the packaged variety sold as Artisan Romaine.
- Black beans – A can of black beans, well rinsed and drained.
- Corn – Make it easy with frozen corn, thawed and drained well. If you’re using canned corn, I recommend rinsing it well to remove excess sodium. Fresh sweetcorn should be blanched in hot water to soften it slightly before slicing it from the cob.
- tomatoes – I usually choose vine tomatoes or Roma tomatoes, both of which seem to be consistently ripe and deep red.
- paprika – I like to use orange peppers to contrast with red tomatoes and yellow corn.
- Jicama – This ingredient adds so much bite to salads! You may find peeled and sliced ​​jicama in the fruit and veg section. Or buy a whole jicama and peel and cut it yourself. Try sprinkling some tajin on leftover jicama sticks for a healthy, tasty snack.
- Red onion – For color and taste! If you prefer a milder onion flavor, substitute thinly sliced ​​green onions.
- coriander leaves – I love the taste of fresh coriander, but it’s always optional!
- Cheese – Either jack cheese with grated pepper or plain Monterey jack cheese. Also grated sharp cheddar would be delicious.
- avocado – A big hate avocado.
- salad dressing – Make it easy with store-bought salad dressing. Look in the chilled salad dressing section of the grocery department for a quality jalapeño ranch dressing, such as the Litehouse brand. It’s not spicy but has great flavor. Do you prefer homemade? My homemade ranch dressing or my basil buttermilk dressing would both pair deliciously with this salad.
- garnish – Shredded tortilla chips or tortilla strips are great for adding even more crunch and flavor to the dish. We also like to mix it up with some hot sauce, like cholula.
How to Prepare Chopped Southwest Lettuce
- Chop the romaine lettuce well, rinse and spin in a salad spinner. Then add the rest of the ingredients to a large bowl with the cheese.
- Mix everything well and garnish the salad with the avocado. Serve with shredded tortilla chips or tortilla strips, jalapeño ranch dressing and hot sauce.
Make it a meal
For me, this salad is hearty enough on its own. But add a little protein and you have a super filling meal.
- Chicken – Add sliced ​​grilled chicken or chopped rotisserie chicken breasts.
- Taco Meat – Top the salad with the ground beef mix from my Easy Ground Beef Tacos or the Taco Salad with Catalina Dressing. Or create a casual vibe with the ground turkey mix in my turkey tacos.
- shrimp – Simply seasoned boiled shrimp would be a delicious addition to this salad.
storage tips
Leftover Southwest Chopped Salad keeps well. Just fill it in an airtight container and put it in the fridge immediately. If you have leftovers, save the avocado as a side for each serving, as it will turn brown if stored for more than a few hours. The remaining ingredients should keep well and, if stored properly, should be delicious for a day or two.
More Easy Salad Recipes You’ll Love
Subscribe to my free newsletter for the latest recipes and follow me on FacebookInstagram and Pinterest for more cooking inspiration!
Southwestern Chopped Lettuce
This Southwestern Hacksalat is packed with flavor and delicious crunch in every bite. Crunchy romaine lettuce, peppers, black beans, tomatoes, corn and jicama served with a drizzle of jalapeño ranch dressing and crushed tortilla chips.
Ingredients
- 1 Artisan Romaine heart, very well chopped (½-inch pieces), about 3 ½ to 4 cups
- 15 ounce Can of black beans, rinsed and drained
- 1 Cup frozen corn, thawed and drained
- 2 small tomatoes, such as vine tomatoes or roma, diced
- 1 orange peppers, diced (about ¾ to 1 cup)
- ½ Cup peeled and diced jicama
- ¼ Cup diced red onion
- ¼ Cup chopped coriander leaves
- 1 Cup grated pepper jack cheese
- 1 large Hass Avocado
- ½ Cup Jalapeño Ranch Salad Dressing, like the Litehouse brand
- Shredded tortilla chips or tortilla strips, optional set
- Hot sauce, like cholula, optional for serving
instructions
-
Rinse the chopped romaine lettuce, drain well and place in a large salad bowl. Add the rest of the ingredients through the cheese. Mix until well blended. Garnish the salad with the avocado
-
Serve with shredded tortilla chips or tortilla strips, jalapeno ranch dressing and hot sauce.
Nourishment
Calories: 486 kcal · Carbohydrates: 41 G · Protein: 18 G · Fat: 30 G · Saturated Fatty Acids: 9 G · Polyunsaturated fat: 9 G · Monounsaturated fatty acids: 10 G · Cholesterol: 33 mg · Sodium: 862 mg · Potassium: 1057 mg · Fiber: 15 G · Sugar: 6 G · Vitamin A: 4284 IU · Vitamin C: 63 mg · Calcium: 287 mg · Iron: 4 mg
Nutritional information is automatically calculated using common ingredients and is an estimate, not a guarantee. Check your ingredient labels at home for more accurate results.