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Tomato and Corn Chopped Salad with Cilantro Ranch

This bright, beautiful Tomato and Corn Chopped Salad give you the best summer seasonal ingredients drizzled with a stunning homemade Cilantro Ranch Dressing.
5 from 2 votes
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 412kcal

Ingredients
 

  • 2 romaine hearts
  • 2 tomatoes
  • 1/2 red onion
  • 1 orange bell pepper
  • 1 avocado
  • 2 ears cobs

For the dressing:

  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 2 Tablespoons chopped chives
  • 2 cloves garlic (minced or pressed)
  • 1/4 cup milk
  • Salt and pepper

Instructions

  • Roughly chop the romaine leaves, tomatoes, onion, bell pepper, and avocado and add them to a large bowl. Use a knife to cut the corn kernels from the cob and add them to the bowl.
  • For the dressing, whisk together the mayo, sour cream, cilantro, lime juice, chives, and garlic. Stir in the milk. Season to taste with salt and pepper.
  • Drizzle the salad with the cilantro dressing right before serving.

Notes

  • I served it as a side at a summer BBQ, but you could also add some grilled chicken and make it the main attraction.
Course Salads
Cuisine American
Keyword cilantro lime ranch, southwest salad, summer chopped salad, tomato corn salad

Nutrition

Calories: 412kcal | Carbohydrates: 23g | Protein: 6g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 213mg | Potassium: 813mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6878IU | Vitamin C: 60mg | Calcium: 92mg | Iron: 2mg
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