Southwest Chopped Salad
This Southwest Chopped Salad has all the right textures and bigger-than-life flavor, tossed with a creamy, smoky chipotle ranch dressing.
Ingredients
FOR THE SALAD
- 1 large romaine lettuce finely chopped (about 6 cups)
- 1 cup fire-roasted corn thawed if frozen
- 1 cup black beans rinsed and drained
- 1 bell pepper diced (yellow, orange, or red)
- 1 cup grape tomatoes halved
- 1 avocado diced
- 1/2 small red onion diced (about ¼ cup)
- 1/2 cup shredded cheddar cheese
- 3 tablespoons chopped fresh cilantro or green onions
- 1 tablespoon fresh lime juice
- 1/3 to 1/2 cup crushed tortilla chips or tortilla strips
FOR THE CHIPOTLE RANCH DRESSING (MAKES ABOUT ¾ CUP)
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic minced (or 1 teaspoon garlic powder)
- 1 chipotle pepper in adobo
- 1/2 tablespoon adobo sauce
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried parsley
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- Juice of ½ lime
Instructions
- MAKE DRESSING: Add all dressing ingredients to a blender or food processor. Blend until completely smooth. The dressing should be creamy with a light orange tint and a smoky aroma.
- CHILL: Transfer the dressing to the refrigerator and chill for 20 to 30 minutes to let the flavors meld.
- PREP SALAD: In a large bowl, add the chopped romaine, corn, black beans, diced bell pepper, tomatoes, avocado, red onion, shredded cheese, and cilantro or green onions.
- DRESS: Drizzle the salad with the desired amount of dressing just before serving. Toss gently until evenly coated.
- FINISH: Sprinkle crushed tortilla chips over the top and serve immediately. Alternatively, serve the dressing on the side.
Notes
Make-Ahead: Chop salad ingredients up to 1 day ahead and store separately in the refrigerator. The dressing can be made up to 5 days ahead.
Storage: Once dressed, the salad is best eaten within 2 hours. Undressed salad ingredients can be stored for up to 3 days.
Texture Tip: Chopped salads break down faster than leafy salads. Keep ingredients cold and dress only when ready to serve.
Dressing Consistency: Add extra buttermilk, 1 tablespoon at a time, to thin the dressing if needed. For a thicker dip-style dressing, reduce the buttermilk slightly.
Ingredient Swaps:
Use iceberg for half the romaine if you like extra crunch.
Pinto beans can replace black beans.
Pepper jack or cotija cheese can replace cheddar.
Greek yogurt can replace sour cream for a lighter dressing.
Use iceberg for half the romaine if you like extra crunch.
Pinto beans can replace black beans.
Pepper jack or cotija cheese can replace cheddar.
Greek yogurt can replace sour cream for a lighter dressing.
Nutrition
Serving: 1 | Calories: 267cal | Carbohydrates: 21g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 496mg | Sugar: 4g | Fiber: 7g | Calcium: 118mg | Iron: 1mg