Name: Tortilla Chopped Salad with Black Bean Salsa and Ranch
Prep time: 20 min
Total time: 20 min
Cuisine: Mexican-Inspired
Ingredients: 1 head romaine lettuce, chopped; 1/2 head iceberg lettuce, chopped; 1 red bell pepper, chopped; 1 orange bell pepper, chopped; 1/2 small red onion, chopped; 1 cup shredded cheddar cheese; 2 cups crushed tortilla chips; 1 avocado, diced; 1/4 cup chopped fresh cilantro; 1 cup black bean salsa (see recipe below); 1/2 cup ranch dressing; For the Black Bean Salsa:; 1 (15-ounce) can black beans, drained and rinsed; 1 cup frozen sweet corn, thawed; 1/2 red bell pepper, diced; 1/2 green bell pepper, diced; 2 green onions, sliced; 1/2 small red onion, diced; 1/4 cup chopped fresh cilantro; Juice of 1 lime; Salt and pepper, to taste

Description

This vibrant Tortilla Chopped Salad with Black Bean Salsa and Ranch is a hearty, flavorful dish packed with fresh vegetables, crispy tortilla strips, and a creamy ranch dressing. It’s perfect as a main course or a colorful side.

Ingredients

1 head romaine lettuce, chopped
1/2 head iceberg lettuce, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/2 small red onion, chopped
1 cup shredded cheddar cheese
2 cups crushed tortilla chips
1 avocado, diced
1/4 cup chopped fresh cilantro
1 cup black bean salsa (see recipe below)
1/2 cup ranch dressing

For the Black Bean Salsa:
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen sweet corn, thawed
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 green onions, sliced
1/2 small red onion, diced
1/4 cup chopped fresh cilantro
Juice of 1 lime
Salt and pepper, to taste

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Instructions

In a medium bowl, mix together all the black bean salsa ingredients: black beans, corn, red and green bell peppers, green onions, red onion, cilantro, lime juice, salt, and pepper. Set aside to let flavors meld.
In a large salad bowl, combine the romaine lettuce, iceberg lettuce, red and orange bell peppers, red onion, cheddar cheese, tortilla chips, avocado, and cilantro.
Add the prepared black bean salsa and ranch dressing to the salad bowl.
Toss everything together until evenly coated.
Serve immediately for the best texture and flavor.

Notes

You can prepare the black bean salsa ahead of time and refrigerate for up to 24 hours.
For a lighter version, use a low-fat ranch dressing.
Swap tortilla chips with baked tortilla strips for a healthier crunch.
Add grilled chicken or taco-seasoned ground beef for a protein boost.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 510mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 8g
Cholesterol: 15mg