Description
Easy and delicious southwest salad made with chopped romaine and fresh crunchy veggies, topped with a creamy homemade chipotle ranch dressing.
Ingredients
- 15 oz can black beans, drained and rinsed
- 10 oz cherry tomatoes, halved
- 1/2 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
- 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. Chop the romaine lettuce and place it in a large bowl.
2. Chop the corn, red onion, cherry tomatoes, and bell pepper, then add them to the romaine lettuce.
3. Drain and rinse the black beans and add them to the salad.
4. Make the chipotle ranch dressing by combining the sour cream, mayonnaise, chipotle peppers, garlic powder, onion powder, dill, salt, and lime juice in a blender or food processor until smooth.
5. Pour the chipotle ranch dressing over the salad to taste and toss to combine.
6. Serve the salad topped with tortilla strips, avocado slices, or other toppings of choice.
Notes
If you want your dressing to be less spicy, start by using just 1 or 2 chipotle peppers and add more to taste.
This salad is best served fresh but can be stored in the refrigerator for up to 2 days without the dressing.
Add grilled chicken or shrimp for extra protein if desired.