Grilled romaine lettuce is topped with fresh, juicy tomatoes, black beans, grilled corn and peppers, creamy avocado, and crispy tortillas in this chopped grilled romaine salad. It’s tossed with a delicious honey lime dressing that creates the most flavorful salad ever!

Vegetarian Grilled Romaine Chopped Salad topped with Tomatoes, Corn, Black Beans and Avocado

If it’s wrong to put all of the things on a salad, then I don’t want to be right! I seriously can’t get enough of these seriously topped salads. This Spinach Kale Salad is topped with dates, quinoa, pistachios and roasted butternut squash. And this Spinach Arugula Salad is topped with strawberries, crispy goat cheese, avocados and almonds.

I am really serious about all of the things on top of my salads! And this Grilled Romaine Salad is no exception to the rule. It’s actually the most topped salad of them all! It’s piled high with juicy tomatoes, grilled corn, crispy tortilla strips, creamy goat cheese, fresh avocado, black beans, and roasted bell peppers and jalapenos.

While I’ve served this salad as a side dish with Beef Barbacoa Tacos, Chipotle Lime Chicken Fajita Skewers and Cheesy Avocado and Corn Enchiladas, this salad can definitely be a meal on it’s own!

This is the perfect chopped salad for a crowd, as it makes a ton of salad. Serve it at your next BBQ or dinner party and I know it will be the hit of the meal!

Grilled Romaine Chopped Salad with Tomatoes, Corn, Black Beans, Avocado and Goat Cheese

How to make it

To make this grilled romaine salad, start by grilling the corn, red bell pepper, jalapeno and romaine lettuce.

Prepare the Honey Lime Dressing by combing garlic, jalapenos, cilantro, lime juice, olive oil, honey, dijon mustard and ground ginger in a blender.

Chop the romaine lettuce, then toss it with the honey lime dressing. Top the salad with the grilled corn, taken off the cob, jalapeno, seeded and diced, red bell pepper, also seeded and diced, black beans, tomato, avocado, cilantro, goat cheese and tortilla strips.

Grilled Romaine Salad with Corn, Avocado, Tomatoes and Black Beans

How do you grill romaine?

Place the entire head of romaine lettuce on the grill over medium heat. Grill for 3-4 minutes on each side, or until the lettuce begins to wilt.

How do you chop lettuce?

Once the romaine lettuce comes off the grill, chop the white end of the core off of the head of romaine. Remove the leaves from around the core and discard the core. Stack the romaine lettuce leaves up and chop every 1- 2 inches with a large chefs knife.

Grilled Romaine Chopped Salad with Black Beans, Tomatoes, Corn and Honey Lime Dressing

Tools and pantry items used to make the salad

Don’t forget to pin this Grilled Romaine Chopped Salad for later. And when you make it, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes!

Grilled Romaine Chopped Salad Recipe
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Grilled Romaine Chopped Salad with Honey Lime Dressing

Grilled romaine lettuce is topped with fresh, juicy tomatoes, black beans, grilled corn and peppers, creamy avocado, and crispy tortillas in this chopped grilled romaine salad. It's tossed with a delicious honey lime dressing that creates the most flavorful salad ever!
Servings: 8 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Author: Whitney Bond
Course: Salad, Side Dish
Cuisine: Mexican

Ingredients

Grilled Romaine Chopped Salad

Honey Lime Dressing

Instructions

Honey Lime Dressing

  • Add all of the ingredients for the honey lime dressing to a blender or food processor. Blend into a smooth consistency.
  • Place the dressing in the refrigerator to chill while preparing the salad.

Grilled Romaine Chopped Salad

  • Heat a grill to medium-high heat and place the corn, red bell pepper, jalapeño and romaine hearts on the grill.
  • Grill for 3-4 minutes on each side, then rotate until all sides of the corn are lightly browned and the skin on the bell pepper and jalapeño begin to blacken and the lettuce begins to wilt.
  • Remove from the grill, chop the romaine lettuce and add it to a large bowl.
  • Add half of the salad dressing to the bowl with the romaine and toss to coat.
  • Peel the red bell pepper and jalapeño, remove the stems and seeds, chop the peppers, then add them on top of the salad. 
  • Remove the grilled corn from the cob and add it on top of the salad along with the black beans, tomatoes, avocado, cilantro, goat cheese and tortilla strips.
  • Serve the salad with the remaining honey lime dressing on the side.

Notes

  • This salad will serve 8 as a side dish or 4 as an entree.

Nutrition Facts

Calories 234kcal (12%)Carbohydrates 26g (9%)Protein 6g (12%)Fat 13g (20%)Saturated Fat 3g (15%)Cholesterol 3mg (1%)Sodium 331mg (14%)Potassium 435mg (12%)Fiber 7g (28%)Sugar 11g (12%)Vitamin A 1691mg (34%)Vitamin C 33mg (40%)Calcium 41mg (4%)Iron 2mg (11%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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