Why You’ll Love This Recipe
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Loaded with fresh veggies and bold Southwest flavors
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Crunchy and creamy texture contrast from the tortilla strips and ranch
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Easy to make in about 10 minutes
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Vegetarian and flexible — add grilled chicken or more toppings to suit your taste
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Produce
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avocado
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black beans (14-ounce can)
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cherry tomatoes
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cilantro
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corn (frozen)
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green onions
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red onion
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romaine lettuce
Pantry/Condiments
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tomatoes with chilies (10-ounce can)
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lime juice
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ranch dressing
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black olives
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tortilla strips
Dairy
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sharp cheddar cheese
Directions
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Rinse and drain the black beans.
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Chop the romaine lettuce, red onion, green onions, cherry tomatoes, and cilantro.
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Dice the avocado and open the can of tomatoes with chilies.
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In a large bowl, combine romaine, black beans, corn, tomatoes with chilies, olives, onion, cilantro, and cheese.
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Add lime juice and ranch dressing, and toss everything until coated.
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Just before serving, gently fold in the avocado and sprinkle tortilla strips on top for crunch.
Servings and Timing
Servings: 2–4 (depending on portion size)
Prep time: About 10 minutes
Cook time: None — this is a no-cook salad
Variations
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Add protein: Top with grilled chicken, shrimp, or tofu for extra substance
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Spice it up: Add chopped jalapeños or a drizzle of hot sauce
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Swap greens: Use mixed greens or kale instead of romaine
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Make it vegan: Use a dairy-free ranch and omit the cheddar cheese
Storage/Reheating
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Refrigerator: Store leftovers in an airtight container for up to 2 days. Keep the tortilla strips separate to stay crunchy.
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Reheat: Not necessary — this salad is best served cold or at room temperature.
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Prep ahead: Chop all veggies ahead of time and store them chilled, but wait to add avocado, dressing, and tortilla strips until right before serving.
FAQs
What makes this salad different from a taco salad?
This chopped salad includes a salsa-style mix with ranch dressing and tortilla strips rather than being served in a taco shell.
Can I make the black bean salsa ahead of time?
Yes — you can mix the black beans, corn, and other salsa ingredients earlier and chill before adding to the salad.
Is this salad gluten-free?
It can be gluten-free if you use gluten-free tortilla strips and ranch dressing.
How do I keep the avocado from browning?
Toss avocado with a little lime juice right after cutting to help slow browning.
Can I double this recipe?
Yes — just double all ingredients to serve more people.
What other toppings work well?
Add sliced radishes, bell peppers, or pickled jalapeños for extra crunch and flavor.
Can I use fresh corn instead of frozen?
Absolutely — fresh corn kernels are a tasty substitute.
What ranch dressing should I use?
You can use store-bought ranch or make your own creamy ranch for a fresher taste.
Is this salad suitable for meal prep?
Yes, but keep dressing and crunchy toppings separate until ready to eat for best texture.
Can I serve this as a main dish?
Yes — especially if you add extra protein like beans, chicken, or cheese.
Conclusion
This Tortilla Chopped Salad with Black Bean Salsa and Ranch is a flavorful, satisfying dish that brings together fresh vegetables, creamy dressing, and crispy tortilla strips. It’s quick to make, versatile, and perfect for lunches, picnics, or light dinners that still feel filling and fun.
