Southwest Salad Recipe

Time45m

Serves4

Roasted Corn, Red Peppers, Pickled Red Onion, Cucumber, Cotija Cheese, Tortilla Strips, Chipotle Ranch on Mixed Spring Greens

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Ingredients

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1
Roasting the Corn and Peppers
Preheat your oven to 400°F (200°C). Spread the corn kernels and diced red bell pepper on a baking sheet. Drizzle a bit of olive oil over them, and season with salt and pepper. Roast in the preheated oven for about 15-20 minutes, or until the corn is slightly charred and the peppers are tender.
2
Preparing the Cucumber
While the corn and peppers are roasting, wash the cucumber and slice it into thin rounds. Set aside.
3
Preparing Pickled Red Onion
If you haven't prepared pickled red onion beforehand, thinly slice a red onion and let it marinate in a mixture of vinegar, sugar, and salt for at least 30 minutes.

4
Combining the Salad
In a large salad bowl, add the mixed spring greens as the base. Top with the roasted corn, red bell peppers, cucumber slices, pickled red onion, crumbled cotija cheese, and tortilla strips.
5
Dressing the Salad
Drizzle the chipotle ranch dressing over the assembled salad. Toss gently to combine all ingredients without crushing the greens.