Southwestern Chopped Salad

• Produce

  • 1 Avocado
  • 1/2 cup Black beans
  • 1/4 cup Cilantro, packed
  • 1/2 Lime, Juice of
  • 9 oz Romaine lettuce
  • 2 ears Sweet corn
  • 2 Vine-ripened tomatoes
  • 1/4 White onion, small

• Condiments

  • 1 Ranch dressing
  • 1 Salsa

• Baking & Spices

  • 1 Salt

• Bread & Baked Goods

  • 1 Handful Corn tortilla chips, blue

• Other

  • 1/2 Jalapeño (or more or less, seeded and minced

Found on iowagirleats.com

Description

Ingredients

• 9oz shredded or chopped romaine lettuce
• 2 ears sweet corn, kernels sliced from cobs
• 1/2 cup black beans
• 1 avocado, chopped
• Handful blue corn tortilla chips, crushed
• Ranch dressing
• Salsa
• 2 vine-ripened tomatoes, seeded and chopped
• 1/4 small white onion, minced
• 1/2 jalapeño (or more or less,) seeded and minced
• 1/4 cup packed cilantro, chopped
• juice of 1/2 lime
• salt

Directions

• For the Pico de Gallo: combine ingredients in a small bowl then set aside. Can be done a day ahead of time. Stir together desired amounts of Ranch dressing and salsa (I used roughly 50/50 ratios) in a small bowl to create Salsa-Ranch dressing, then set aside. Add romaine, sweet corn, black beans, and desired amount of pico de gallo to a large bowl then toss to combine. Add avocado, crushed tortilla chips, and Salsa-Ranch dressing then toss again to combine. Serve immediately.