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Easy Chopped Salad for a Labor Day Cookout

chef Laya
A colorful chopped salad with crisp vegetables, beans, feta, and a simple red wine vinaigrette—ideal for Labor Day cookouts, potlucks, and BBQs.
Print Recipes Pin Recipe
Prepr Time 25 minutes
ToTal Time 25 minutes
Type of plate Salad
kitchen American
Serving 4

Ingredients
  

  • 2 romaine hearts chopped
  • 1 English cucumber diced
  • 1 pint cherry tomatoes halved
  • 1 red bell pepper diced
  • 1 cup corn kernels thawed if frozen
  • 1 can black beans drained and rinsed
  • 1 can chickpeas drained and rinsed
  • 1/2 small red onion finely diced
  • 3/4 cup crumbled feta cheese
  • 1 avocado diced, optional
  • 1/2 cup croutons optional
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 small garlic clove finely grated
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Add romaine, cucumber, tomatoes, bell pepper, corn, black beans, chickpeas, red onion, and feta to a large salad bowl.
  • Whisk olive oil, red wine vinegar, Dijon, honey, garlic, Italian seasoning, salt, and pepper in a small bowl or jar.
  • Keep the salad and dressing refrigerated separately until ready to serve.
  • Add avocado and croutons, if using, just before serving.
  • Drizzle with dressing, toss well, and serve immediately.