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–+ servings

Chopped Tex Mex Salad

Casey Rooney
This chopped Tex-Mex salad is packed with bold Southwestern flavors and topped with a creamy chipotle ranch dressing. It's a perfect little lunch, or a great side for Tex-Mex dinners.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American, tex mex
Servings 4

Ingredients
  

For the dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream I use light
  • 2 tbsp ranch seasoning mix such as Hidden Valley
  • 1 chipotle in adobo, chopped PLUS one tbsp. of the adobo sauce from the can/jar
  • 2 tbsp lime juice
  • 1/4 cup regular milk or buttermilk
  • pinch of salt, as needed

For the salad

  • 6-8 cups romaine lettuce, thinly sliced
  • 1 cup corn frozen or canned
  • 2 ripe avocados, diced
  • 1 15 oz. can of black beans drained and rinsed
  • 1 cup cherry tomatoes, halved
  • crushed tortilla chips can also substitute Doritos or corn chips

Instructions
 

  • Make the dressing: In a small bowl, whisk all the dressing ingredients together. Set aside or place in the fridge. The dressing is best if refrigerated for an hour or more.
  • Assemble the salad: In a large bowl, add all salad ingredients. Toss with the dressing and serve right away.

Notes

Expert Tips:

  • Don't add avocado and dressing too early: Add diced avocado and chipotle ranch dressing just before serving.
  • Chill the dressing: This dressing is best if it's chilled at least 30 minutes before serving.
  • Storage: With the dressing on, this salad doesn't last too long in the fridge. However, you can store leftovers without the dressing in an airtight container for about 2-3 days.