Southwest Salad with Chipotle Ranch
Easy and delicious southwest salad recipe. Chopped romaine and fresh crunchy veggies are topped with a creamy homemade chipotle ranch dressing.
Servings: 5
Ingredients
- 15 oz can of black beans drained and rinsed
- 10 oz cherry tomatoes halved
- ½ red onion thinly sliced
- 2 ears of corn kernels cut from the cob
- 3 hearts of romaine sliced
- 1 bell pepper chopped into large chunks
For Serving
- Avocado slices
- Tortilla strips
For The Chipotle Ranch Dressing
- 8 oz sour cream
- ¾ cup mayo
- 3 chipotle peppers in adobo sauce
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dill
- ¼ teaspoon salt
- 1 ½ tablespoons lime juice
Instructions
- Chop up the romaine lettuce and place in a bowl
- Chop up the corn, red onion, cherry tomatoes, and bell pepper and add them to the romaine lettuce
- Drain and rinse the black beans and add them to the salad
- Make the chipotle ranch dressing by combining all of the ingredients together in a blender or food processor until smooth.
- Pour the chipotle ranch dressing to taste
- Serve the salad topped with tortilla strips, avocado slices, or other toppings of choice
Video
Notes
If you want your dressing to be less spicy, you can start with using just 1 or 2 adobo peppers and add more to taste
Nutrition
Calories: 529kcal | Carbohydrates: 42g | Protein: 12g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 384mg | Potassium: 840mg | Fiber: 12g | Sugar: 8g | Vitamin A: 7309IU | Vitamin C: 51mg | Calcium: 108mg | Iron: 4mg