SOUTHWEST CHOPPED SALAD WITH JALAPENO VINAIGRETTE AND SPICY PEPITAS

Southwest Chopped Salad In Bowl

SOUTHWEST CHOPPED SALAD WITH JALAPENO VINAIGRETTE AND SPICY PEPITAS

by | May 28, 2021

This Southwest Chopped Salad With Jalapeno Vinaigrette and Spicy Pepitas is perfect for a summer picnic or for dividing into portions for a healthy and delicious lunch throughout the week. It’s so versatile too! Top it off with chopped fresh cilantro or parsley. Add more or less of the veggies that you love or swap out others that you prefer. Vegetarians can pair it with cheese(cotija for a classic Mexican flair or feta would be great) and meat eaters can add grilled chicken, beef or shrimp. Omit the lettuce for a great dip with chips.

The ribs and seeds of the jalapeno are what brings the heat to recipes. Without them this recipe is relatively mild. If you like more heat, add more of the ribs and seeds to the dressing. If you’d like less heat, toast the pepitas without the added spices.

Southwest Chopped Salad In Bowl

“What lies behind us and what lies before us are tiny matters compared to what lies within us.”― Ralph Waldo Emerson

Southwest Chopped Salad In Bowl
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Southwest Chopped Salad with Jalapeno Vinaigrette

This Southwest Chopped Salad With Jalapeno Vinaigrette and Spicy Pepitas is perfect for a summer picnic or for dividing into portions for a healthy and delicious lunch throughout the week. It's so versatile too!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Dressing/Dip/Spread, Salad
Cuisine: American, Mexican
Keyword: Dairy free, Gluten free, Vegan, Vegetarian
Servings: 6
Calories: 527kcal

Equipment

  • Food processor or high speed blender
  • Medium Bowl
  • Wooden spoon
  • Sheet pan
  • Large Bowl

Ingredients

Chopped Salad

  • 4 cups chopped romaine lettuce
  • 3 cups grape or cherry tomatoes cut in half
  • 3 cups black beans about 2 (15 ½ ounce) cans, rinsed and drained
  • 2 cups chopped yellow, orange or red bell pepper or a mix of each
  • 2 cups corn
  • 2 cups chopped purple onion

Jalapeno Vinaigrette

  • ¼ cup freshly squeezed lime juice
  • ½ jalapeno seeds and ribs removed or leave in if you like the heat
  • 1 clove garlic coarsely chopped
  • 1 ½ teaspoons honey for vegan, use maple syrup
  • ¾ teaspoon cumin
  • ¼ teaspoon dijon mustard
  • ¼ teaspoon kosher salt
  • 5 ounces extra virgin olive oil

Spicy Pepitas

  • ½ cup pepitas
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon pepper
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ teaspoon olive oil

Instructions

  • Heat the oven to 375 degrees.
  • Combine all of the Jalapeno Vinaigrette ingredients in a food processor or high speed blender. Blend until smooth.
  • In a medium bowl, add the ingredients for the Spicy Pepitas and mix well with a wooden spoon.
  • Spread the pepitas evenly on a sheet pan.
  • Roast the pepitas in the oven for about 10 minutes or until they are nicely browned.
  • Remove from the oven and allow to cool.
  • In a large bowl, combine the lettuce, tomatoes, black beans, bell peppers, corn, purple onions and pepitas.
  • Toss the ingredients with as much of the vinaigrette as you desire(or serve the vinaigrette on the side) and serve immediately.

Notes

The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.
If you’d like to assemble the salad as pictured on the blog, instead of a large mixing bowl, assemble it in your serving bowl.  Serve the dressing on the side or alternatively, dress the salad at the last minute.
 
 

Nutrition

Calories: 527kcal | Carbohydrates: 48g | Protein: 16g | Fat: 33g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 241mg | Potassium: 989mg | Fiber: 13g | Sugar: 11g | Vitamin A: 4873IU | Vitamin C: 93mg | Calcium: 74mg | Iron: 5mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it #chasingbeans123

You’ll need the following ingredients for this Southwest Chopped Salad With Jalapeno Vinaigrette and Spicy Pepitas…

Chopped Salad


Romaine lettuce-4 cups chopped
Grape or cherry tomatoes-3 cups cut in half
Black beans-3 cups or 2 (15 ½ ounce) cans, rinsed and drained
Yellow, orange or red bell pepper or a mix of each, 2 cups chopped
Corn-2 cups
Purple onion-2 cups chopped

Ingredients for Southwest Chopped Salad


Jalapeno Vinaigrette

Lime juice-¼ cup
Jalapeno-1/2
Garlic-1 clove
Honey for vegan, use maple syrup-1 ½ teaspoons
Cumin-¾ teaspoon
Dijon mustard-¼ teaspoon
Kosher salt-¼ teaspoon
Extra virgin olive oil-5 ounces

Ingredients for Jalapeno Vinaigrette


Spicy Pepitas

Pepitas-½ cup
Cumin-¼ teaspoon
Chili powder-¼ teaspoon
Pepper-¼ teaspoon
Kosher salt-¼ teaspoon
Cayenne-¼ teaspoon
Olive oil-½ teaspoon

Ingredients For Spicy Pepitas

Let’s Get Going…..

Heat the oven to 375 degrees.


Combine all of the Jalapeno Vinaigrette ingredients in a food processor or high speed blender. Blend until smooth.


In a medium bowl, add the ingredients for the Spicy Pepitas and mix well with a wooden spoon.


Raw Pepitas In Bowl

Spread the pepitas evenly on a sheet pan.

Raw Pepitas On Sheetpan


Roast the pepitas in the oven for about 10 minutes or until they are nicely browned.

Roasted Pepitas On Sheetpan


Remove from the oven and allow to cool.

Spicy Pepitas In Bowl


In a large bowl, combine the lettuce, tomatoes, black beans, bell peppers, corn, purple onions and pepitas.

Southwest Chopped Salad Ingredients In Bowl

Toss the ingredients with as much of the vinaigrette as you desire(or serve the vinaigrette on the side) and serve immediately.

Southwest Chopped Salad In Bowl

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it #chasingbeans123

Check out these recent posts for more summer cooking inspiration…

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