Southwest Salad with Smoky Chipotle Ranch

nibbleboard.com/recipes/southwest-salad

Ingredients

Instructions

1. Chop the romaine lettuce into bite-sized pieces and add to a large salad bowl.
2. Cut the corn kernels from the cobs. Halve the cherry tomatoes, chop the bell pepper into chunks, and thinly slice the red onion. Add everything to the bowl.
3. Drain and rinse the black beans, then scatter them over the salad.
4. Make the chipotle ranch dressing: combine sour cream, mayo, chipotle peppers, garlic powder, onion powder, dill, salt, and lime juice in a blender or food processor. Blend until completely smooth, about 30 seconds.
5. Taste the dressing and adjust salt or add an extra chipotle pepper if you want more heat.
6. Drizzle the chipotle ranch over the salad to taste — you may have some left over for dipping.
7. Top with sliced avocado, crunchy tortilla strips, and fresh cilantro. Serve immediately.

Nutrition per Serving

Chef Tips

• Use frozen corn kernels (thawed) when fresh ears aren't in season — no need to cook them, just thaw and drain.
• Store the dressing separately from the salad to keep the romaine crisp for up to 2 days.
• For a protein boost, top with grilled chicken seasoned with taco spices or a handful of seasoned shrimp.
• Swap sour cream for plain Greek yogurt in the dressing for a lighter version with extra tang.
• Start with 2 chipotle peppers if you're spice-shy — you can always blend in a third once you taste it.

Storage

Dressed salad keeps in the fridge for up to 1 day, though the lettuce will soften. Undressed components last 2-3 days refrigerated. Dressing keeps up to 5 days in a sealed jar.