Vegan Southwest Chopped Salad, Meatless Monday


It’s summertime and while the “livin’ is easy” the livin’ is also pretty dog-gone hot. So, one of my favorite summer time entrees is a Big Cold Salad. For Meatless Monday, it’s the perfect answer to “What’s for dinner?” This Vegan Southwest Chopped Salad is super easy to make. There’s no cooking at all. Make some sun tea to serve with this, and you’ve got a meal where no heat is used – except for what’s already outside!

Another thing I like about a Big Salad is that there are no rules. While this Vegan Southwest Chopped Salad recipe calls for specific things, it’s easy to find substitutes. Just keep in mind the overall Southwestern vibe, and you can switch out lots of things you might already have on hand. Black beans or Pinto will work beautifully. Just about any type of lettuce works, too. Even add some spinach for an extra nutritional boost.

Because of all the produce, this Vegan Southwest Chopped Salad is nutrient dense and full of fiber. No reason to keep this to Meatless Monday, either. Big Salads should be an easy staple of your summer time fun!

Vegan Southwest Chopped Salad

Prep Time: 10 minutes
Total Time: 15 minutes
Makes about 4 servings
  • 1 chopped head organic Romaine Lettuce
  • 1 diced, organic Cucumber
  • 2 ripe, diced organic (heirloom are best!) Tomatoes
  • 1 organic, diced red Bell Pepper
  • 1/2 sweet onion, chopped
  • ½ cup organic canned corn
  • 1½ cups organic Black Eyed Peas – drained and rinsed
  • 1/4-1/3 cup Non-Dairy Ranch Dressing (store bought is fine; I used Organicville)
  • Salt and Pepper to taste (watch the extra salt if you used salted Black Eyed Peas and store bought dressing)
  • Garnish with Tortilla Chips (optional)
  1. Add the lettuce, cucumber, tomatoes, peppers, corn, and peas to a large bowl
  2. Add the Ranch dressing and toss to coat
  3. Add salt and pepper to taste
  4. Top with tortilla chips (if using) and serve!
See all our Meatless Monday recipes here.


Recipe adapted from, and photo by GirlMakesFood.