Description
This vibrant and refreshing Mexican Chopped Salad combines crisp romaine lettuce with black beans, corn, tomato, and creamy avocado, all tossed in a flavorful homemade ranch-taco dressing. Perfect as a quick, nutritious side or light meal, this salad offers a delightful mix of textures and bold southwestern flavors in just 15 minutes.
Ingredients
Scale
Salad
- 1 head of romaine lettuce, chopped
- 1 (15-oz) can black beans, drained and rinsed
- 1 (11-oz) can corn, drained
- 1 tomato, chopped
- 1 avocado, diced
- ¼ cup chopped cilantro (optional)
Dressing
- 1 cup mayonnaise
- ½ cup buttermilk
- 2 Tbsp ranch dressing mix
- 2 Tbsp taco seasoning
- 2 Tbsp lime juice
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper, to taste
Instructions
- Prepare the Salad: In a large bowl, combine the chopped romaine lettuce, drained and rinsed black beans, drained corn, chopped tomato, diced avocado, and chopped cilantro if using. Toss gently to mix the ingredients evenly without mashing the avocado.
- Make the Dressing: In a separate bowl, whisk together mayonnaise, buttermilk, ranch dressing mix, taco seasoning, lime juice, cumin, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Combine Salad and Dressing: Pour your desired amount of dressing over the salad mixture. Toss thoroughly but gently to coat all the ingredients evenly with the flavorful dressing.
Notes
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño to the dressing.
- Use fresh lime juice for the best tangy flavor.
- To keep the salad fresh longer, add avocado just before serving to prevent browning.
- This salad can be served as a side dish or topped with grilled chicken or shrimp for a complete meal.
- If you prefer a lighter dressing, substitute half the mayonnaise with Greek yogurt.
