Mission Salad Recipe

Prepare romaine

Wash and dry the romaine lettuce. Chop or tear into bite-size pieces until you have about 6 cups. Place in a large salad bowl and set aside.

Roast corn (if using fresh or frozen)

Heat a cast-iron skillet or grill pan over medium-high heat. Toss the corn kernels with 1 tsp olive oil and a pinch of salt and chili powder (optional). Spread in a single layer and cook, stirring occasionally, until char marks appear and kernels are lightly browned, 6–8 minutes. Remove from heat and let cool slightly.

Prepare black beans

Drain and rinse 1 cup canned black beans thoroughly. Shake off excess water and add the beans to the bowl with the romaine or keep separate until assembly to avoid wilting.

Prep avocado

Cut the avocado in half, remove the pit, scoop out the flesh and dice into 1/2-inch cubes. Toss gently with a squeeze of the lime to prevent browning and to add brightness.

Assemble salad

Add the roasted corn and black beans to the romaine. Sprinkle shredded cheese evenly over the top. Add diced avocado. Season with 1/2 tsp salt and 1/4 tsp black pepper, then gently toss to combine, keeping some texture. Just before serving, add the crispy tortilla strips and toss lightly to incorporate (or reserve the strips to keep them extra crunchy on top). Garnish with chopped cilantro if using and serve with guajillo ranch dressing on the side or drizzled over the salad.

Lime finish

Cut the remaining lime into wedges and serve alongside so diners can add extra lime juice if desired.

Soak the chiles: Remove stems and seeds from the guajillo chiles. Place them in a small bowl and cover with 3/4 cup hot water. Let soak for 15 minutes until softened. Reserve 2 tbsp of the soaking liquid.

Blend dressing: In a blender or food processor, add the softened guajillo chiles (drained, reserving 2 tbsp soaking liquid), mayonnaise, sour cream, buttermilk, lime juice, garlic clove, ground cumin, smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth and creamy, adding some of the reserved soaking liquid as needed to reach a pourable dressing consistency (about 1–2 tbsp). Taste and adjust seasoning.

Chill: Transfer the dressing to a jar, cover, and chill in the refrigerator for at least 15 minutes to let the flavors meld. Dressing will keep in the fridge for up to 4 days.

Make strips: Preheat oven to 400°F (200°C) or heat 1/4 inch oil in a skillet for frying. Cut 3 small corn tortillas into thin strips.

Bake or fry: For baking, toss the strips with 1 tsp olive oil and a pinch of salt, spread on a baking sheet, and bake 8–10 minutes until crisp and golden, shaking the pan halfway through. For frying, fry in hot oil until crisp, drain on paper towels, and season with a pinch of salt.

Cool: Let the strips cool completely before adding to the salad so they remain crispy.