Southwest Salad Recipe
Romaine topped with pico de gallo, roasted corn, cheddar jack cheese, black beans and crushed chips. Served with chipotle ranch.
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation
- 1
Prepare the Romaine
Wash the romaine lettuce thoroughly under cold water. Shake off excess water and chop the lettuce into bite-sized pieces.
- 2
Prepare the Toppings
In separate bowls, have the pico de gallo, roasted corn, black beans, and cheddar jack cheese ready. If using canned black beans, rinse them under cold water and drain well.
- 3
Crush the Tortilla Chips
Place the tortilla chips in a ziplock bag and crush them gently with a rolling pin or your hands until you have coarse crumbs.
Assembly
- 4
Assemble the Salad
In a large serving bowl, layer the chopped romaine lettuce at the base. Evenly distribute the pico de gallo, roasted corn, black beans, and cheddar jack cheese on top of the lettuce.
- 5
Add Crushed Chips
Sprinkle the crushed tortilla chips over the salad for an added crunch.
- 6
Dress the Salad
Drizzle the chipotle ranch dressing over the salad just before serving. Toss gently to combine all ingredients.
