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southwest salad

Quick Southwest Salad

Delicious Quick Southwest Salad recipe with step-by-step instructions.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings: 4 servings
Calories: 1975
Ingredients Method

Ingredients
  

For the dressing
  • 1/3 cup milk (plus more for consistency)
  • 3 tbsp ranch mix
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 1/2 bunches cilantro
  • 2 tsp garlic (freshly minced)
  • 4 tsp jalapeños (finely diced)
  • 1 tbsp fresh lime juice
  • 1/2 tsp ground cumin
For the salad
  • 1 head romaine lettuce (chopped)
  • 1 large orange bell pepper (diced)
  • 15.25 oz black beans (rinsed and drained)
  • 1 pint cherry tomatoes (halved)
  • 2 1/4 cups grilled corn
  • 2 ripe avocados (cubed)
  • 2 large chicken breasts (grilled and sliced)
  • 1/2 cup green onions (sliced)
  • 1/4 cup fresh cilantro (chopped)
  • 1 tsp lime zest

Method
 

  1. In a blender or food processor, combine the mayonnaise, sour cream, ranch mix, milk, fresh cilantro, minced garlic, diced jalapeños, fresh lime juice, and ground cumin. Blend until smooth and creamy, about 1-2 minutes. If the dressing is too thick, add a splash more milk to reach your desired consistency. Taste and adjust seasonings as needed. Transfer to a bowl and set aside. I like to make the dressing first so the flavors have time to meld together while I prepare the salad components.
  2. In a large bowl, combine the chopped romaine lettuce, diced orange bell pepper, rinsed black beans, halved cherry tomatoes, grilled corn, and cubed avocados. Gently toss everything together to distribute the ingredients evenly. I find that adding the avocados last and tossing gently prevents them from breaking apart and getting mushy. Add the grilled chicken slices on top of the salad mixture.
  3. Pour the cilantro-ranch dressing from Step 1 over the assembled salad from Step 2, adding as much or as little as you prefer—I typically use about three-quarters of the dressing and reserve the rest on the side so guests can add more if desired. Sprinkle the sliced green onions and chopped fresh cilantro over the top, and finish with the lime zest for brightness and aroma. Toss gently just before serving to coat everything evenly with dressing.