Craving a salad that's not just a boring pile of greens, but a flavor explosion that'll transport your taste buds straight to the vibrant Southwest? Get ready to meet the most incredible Southwestern Chopped Salad that combines fresh, crisp ingredients with a creamy, tangy buttermilk ranch dressing that will make you forget every bland salad you've ever eaten. This isn't just a meal; it's a culinary adventure packed with colors, textures, and bold flavors that will have you coming back for seconds – guaranteed!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup corn, cooked
- 1 cup black beans, rinsed
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1 avocado, diced
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1 tablespoon ranch seasoning
Instructions
- Begin by preparing all your ingredients. Rinse and drain the black beans if using canned, and cook the corn if it is not already cooked. You can use frozen corn, just follow the package instructions for cooking.
- Chop the romaine lettuce into bite-sized pieces and place it in a large mixing bowl. This will be the base of your salad.
- Halve the cherry tomatoes and add them to the bowl with the romaine lettuce. The sweetness of the tomatoes will complement the other ingredients.
- Add the cooked corn to the bowl. If you prefer, you can use canned corn; just make sure to drain it well.
- Rinse the black beans under cold water to remove any excess sodium and add them to the salad mixture.
- Dice the red bell pepper and add it to the bowl. Its crunchiness will add texture to your salad.
- Finely dice the red onion and add it to the mix. If you want a milder onion flavor, you can soak the diced onion in cold water for a few minutes before adding it.
- Dice the avocado and gently fold it into the salad mixture to avoid mashing it. The creaminess of the avocado will enhance the overall flavor.
- In a separate bowl, prepare the buttermilk ranch dressing. Combine the buttermilk, mayonnaise, and ranch seasoning. Whisk together until smooth and well combined.
- Once the dressing is ready, pour it over the salad mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing.
- Serve the salad immediately in individual bowls or on a large platter. Enjoy your Southwestern Chopped Salad with Buttermilk Ranch Dressing!
Tips
- For maximum flavor, use freshly cooked corn instead of canned. Grilling the corn can add an extra smoky dimension to the salad.
- To prevent your avocado from browning, dice it just before assembling the salad and toss gently to maintain its creamy texture.
- If you want to add some protein, consider grilling some chicken or shrimp to mix into the salad.
- For a spicier kick, add some diced jalapeños or a sprinkle of chili powder to the dressing.
- Prep your ingredients in advance and keep them separate until just before serving to maintain the salad's crisp texture.
- For a lighter dressing option, you can substitute Greek yogurt for some of the mayonnaise.
- Make sure to rinse your black beans thoroughly to reduce sodium and improve digestibility.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 10mg
