Photo of Mexican Chopped Salad with Garlic-Ranch Dressing by WW

Mexican Chopped Salad with Garlic-Ranch Dressing

2 - 6
PersonalPoints™ per serving
Total Time
25 min
25 min
Chopped mango would be a lovely addition to this salad.


Plain fat free Greek yogurt

¼ cup(s)


2 tbsp(s), warm

Olive oil

4 tsp(s)

Minced garlic

¼ tsp(s)

Fresh dill

1 tbsp(s), fresh, minced

Fresh parsley

1½ tbsp(s), fresh, minced

Kosher salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Chopped romaine lettuce

5 oz, about 6 c

Canned white corn

2 cup(s), or yellow corn

Canned black beans

2 cup(s), rinsed and drained

Grape tomatoes

2½ cup(s), halved

Shredded carrot(s)

1¼ cup(s)

Fresh radish(es)

4½ medium, halved, thinly sliced, fresh

Uncooked scallion(s)

2 medium, thinly sliced


  1. Whisk together yogourt, water, oil, garlic, dill, parsley, salt and pepper; set aside.
  2. Scatter lettuce in bottom of a deep platter; top with corn, beans, tomato, carrot and radish. Drizzle with dressing; garnish with scallion.
  3. Serving size: 2 c salad with 2 Tbsp dressing