Description
Fresh, crunchy Southwest Salad with romaine, black beans, corn, tomatoes, bell pepper, avocado, tortilla strips, and creamy chipotle ranch dressing. Ready in 20 minutes with smoky, mildly spicy flavor.
Ingredients
15 oz black beans, drained and rinsed
10 oz cherry tomatoes, halved
1/2 red onion, thinly sliced
2 ears corn, kernels removed
3 romaine hearts, sliced
1 bell pepper, chopped
Avocado slices, for serving
Tortilla strips, for serving
8 oz sour cream
3/4 cup mayonnaise
3 chipotle peppers in adobo sauce
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dill
1/4 teaspoon salt
1 1/2 tablespoons lime juice
Instructions
1. Slice the romaine and place it in a large bowl.
2. Add chopped bell pepper, onion, corn, tomatoes, and rinsed black beans.
3. Blend sour cream, mayonnaise, chipotle peppers, garlic powder, onion powder, dill, salt, and lime juice in a food processor or blender until creamy and smooth.
4. Drizzle dressing over the salad as desired and toss lightly.
5. Serve topped with tortilla strips, avocado, or preferred toppings.
Notes
Most ingredients can be prepped ahead and stored separately in airtight containers for several days.
Avoid cutting tomatoes until ready to serve for best freshness.
Dressing can be refrigerated in a sealed jar for up to 1 week.
Adjust the spice level by reducing or increasing the chipotle peppers.
Salad can be customized with extra vegetables or protein.
Texture is crunchy and creamy with smoky, mildly spicy flavor from the chipotle ranch dressing.
Fresh vegetables and tortilla strips add contrast and crunch.
Suitable for meal prep and easy to assemble before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Summer Veggies Recipes
- Method: No Cook
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 529
- Sugar: 8 g
- Sodium: 384 mg
- Fat: 36 g
- Saturated Fat: 9 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.1 g
- Carbohydrates: 42 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 41 mg