If salads could sing, this Easy Southwest Salad with Creamy Taco Ranch Dressing would be belting out a tune that dances on your taste buds! It’s a fiesta of flavors that might just make you forget all about the dreariness of your last Zoom meeting.
Picture this: vibrant veggies mingling with a dressing that’s as creamy as a cloud and packs a punch like your favorite spicy salsa.
My cousin swears it’s the only salad that can actually make her crave veggies after a weekend of Netflix marathons.
Steps
- Begin by preheating your oven to 400 degrees Fahrenheit. Cut the corn tortillas into thin strips using a pizza cutter for ease. Arrange the strips on a foil-lined baking sheet coated with non-stick spray, and lightly spray them again before sprinkling with salt.
- Bake the tortilla strips for 15-20 minutes until they turn golden brown and crispy, making sure to stir them halfway through. While they bake, chop, rinse, and thoroughly drain the iceberg lettuce to prevent a watery salad.
- Prepare the remaining salad toppings by rinsing the black beans to remove the canning liquid. Allow the frozen corn to thaw, then dice the tomato and slice the green onions.
- For the dressing, whisk together the yogurt, buttermilk, mayonnaise, salt, garlic powder, chili powder, cumin, and cayenne pepper until smooth. This will yield about 1.5 cups of dressing, enough for six servings.
- Once everything is ready, assemble your salad by layering the ingredients. Start with the lettuce, followed by black beans, corn, tomato, shredded cheese, green onion, and finish with the crispy tortilla strips on top. Serve the dressing on the side or drizzle it over the salad before serving.
Ingredients
- 3/4 cup plain yogurt
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 6 small corn tortillas
- Non-stick spray, as needed
- Pinch of salt
- 1 head iceberg lettuce
- 1 (15 oz) can black beans
- 1 1/2 cups frozen corn kernels
- 1 tomato
- 1 bunch green onions
- 1 1/2 cups shredded cheese
Nutritional Values
Calories: 2512.5kcal | Carbohydrates: 275.4g | Protein: 114.12g | Fat: 117.48g | Sodium: 4955.58mg | Fiber: 73.68g
FAQ
- Can I use a substitute for buttermilk in the dressing?
- While there are often substitutes for buttermilk, such as milk with lemon juice or vinegar, this recipe specifically benefits from the authentic flavor that real buttermilk provides. It’s recommended to use genuine buttermilk for the best taste.
- What can I use if I don’t have iceberg lettuce?
- If you prefer not to use iceberg lettuce, romaine is a great alternative. It offers similar crunchiness with slightly more nutritional value.
- How can I make the dressing healthier?
- For a lighter version of the dressing, you can use non-fat yogurt and low-fat mayonnaise. This will reduce the fat content while still keeping the dressing flavorful.
- Can I add protein to this salad?
- Absolutely! For a more filling meal, you can add grilled chicken or any protein of your choice to the salad.
- How do I keep the salad from becoming watery?
- To prevent the salad from being watery, ensure that the lettuce is thoroughly drained after washing. Using a salad spinner can help remove excess moisture effectively.
Tips
- For an extra crispy texture, use a pizza cutter to effortlessly slice the tortillas into thin strips before baking. Stir the strips halfway through to ensure even browning.
- To maintain a fresh and crunchy salad, thoroughly drain or spin the washed iceberg lettuce to prevent any excess water from making the salad soggy.
- Customize the richness of the dressing by choosing non-fat yogurt and low-fat mayonnaise, which still creates a deliciously creamy texture alongside regular buttermilk.
- Enhance the salad’s visual appeal by layering ingredients in this order: lettuce, black beans, corn, tomato, cheese, green onion, and finally, top with tortilla strips.
Equipment
- Pizza cutter – for slicing tortillas into thin strips.
- Baking sheet – for baking the tortilla strips.
- Salad spinner – for rinsing and draining the lettuce effectively.
- Whisk – for mixing the ingredients for the dressing.
