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+ servings

Southwestern Chopped Salad

A flavorful salad full of veggies and protein that can be served as the main dish.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Salad
Servings: 4 -6

Ingredients

  • Salad
  • 3 Romaine hearts washed & chopped
  • 1 green bell pepper diced
  • 4 Roma tomatoes deseeded & diced
  • 4 green onions sliced
  • 1/2 bunch fresh cilantro chopped
  • 1 15 oz can corn drained
  • 1 15 oz can black beans rinsed and drained
  • 1 16 oz can garbanzo beans rinsed and drained
  • 2 cups crushed tortilla chips

  • Taco Ranch Dressing
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 3 T ranch seasoning
  • 2 T taco seasoning
  • 1 T fresh lime juice
  • 3 T milk

Instructions

  • Make the dressing first. In a medium bowl, whisk the mayonnaise, sour cream, ranch seasoning, taco seasoning, lime juice and milk until thoroughly combined. Add more milk if you want a thinner consistency, but the dressing needs to be thick enough to coat the salad. Cover and chill in the refrigerator for at least one hour.
  • For the salad: In a large bowl, add the bell pepper, tomatoes, green onions, cilantro, corn, black beans and garbanzo beans. Stir to combine. Now add the romaine lettuce and stir the salad to evenly combine all of the ingredients.
  • At this point, you can put the salad mixture into individual bowls or continue in the large salad bowl. Pour the desired amount of dressing over the salad and gently stir to coat the salad with the dressing. Mix in the crushed tortilla chip. Serve immediately.
  • Enjoy!

Notes

Recipe adapted from: Life In The Lofthouse