Loaded with all of the fresh veggies including corn, avocado, radishes, and tomatoes, as well as black beans and crispy tortilla strips this Southwest Salad is a chopped salad that everyone will love. Topped with a tangy Tomatillo Ranch Dressing, it packs all of the, colors, flavors, and textures.
It is no secret that I am a huge salad lover! I love a big salad for lunch or as a side to everything from pizza and pasta to grilled chicken, steak, or salmon. But I know that not everyone is as crazy about salad as me. This Southwest Salad with Tomatillo Ranch Dressing is the perfect big salad when you are looking for something that everyone will love.
We brought this salad to a recent family BBQ and it was a huge hit. We even had the “non salad eaters” going back for seconds.
Why You Will Love this Southwest Salad Recipe?
This Southwest Salad is like a big chopped salad loaded with a variety of colors, textures, and flavors. One of the keys to making this salad recipe a success is being sure to chop all of the ingredients in similar bite size pieces. This makes it easier to eat and allows you to get a variety in each bite. With so many fresh ingredients, every bite will be a little different, but it is all bursting with flavor and texture.
Some of my favorite parts of this salad include:
- Crisp romaine lettuce
- Creamy diced avocado
- Chopped bell pepper
- Sweet corn
- Thinly sliced radishes
- Black beans
- Red onion
- Cherry tomatoes
- Crumbled cotija or feta cheese
- Toasted tortilla strips
- And of course, you can’t forget the Zesty Tomatillo Ranch Dressing!
How Do You Make Tomatillo Ranch Dressing?
The Tomatillo Ranch Dressing is the absolute star of this salad. It is creamy, tangy, not too spicy, but still packed with flavor. I removed all of the seeds from the jalapeno to keep in on the mild side, but feel free to leave some seeds to kick up the heat. Plus it could not be easier to make. You just blend together all of the ingredients in a blender or food processor until combined, and then refrigerate to chill and let the flavors come together. The refrigeration is crucial as it allows the flavors to develop and the dressing to thicken a bit, so make sure to make the dressing ahead so it can chill for at least an hour.
The Tomatillo Ranch Dressing recipe makes a lot (probably more than you will need for the salad), but it will keep for up to a week in the fridge (if it even lasts that long). I served this Southwest Salad with extra dressing on the side (for anyone who wanted a little extra), and we still had some leftover.
But this tomatillo ranch does not just stop at salads, the extra leftover dressing is perfect for all kinds of things. It is on the thinner side, so it is ideal for:
- Adding to burritos or tacos
- Drizzling over burrito bowls or rice
- Using as a spread on sandwiches
- Dipping veggies, chicken strips, and more
What Else Can I Add to This Southwest Chopped Salad?
You can even customize this Southwest Salad to your tastes or whatever you have on hand. Any Mexican or Tex Mex inspired ingredients would mix right in, such as:
- Add extra protein to make it a complete meal, such as chicken, shrimp, steak, salmon, pulled pork
- Mix in sliced green or purple cabbage for extra crunch
- Add fresh or candied jalapenos for extra fire
- Substitute cubed or shredded Monterey jack or pepper jack cheese
Looking for More Fresh & Healthy Side Dish Recipes?
Packed with lots of fresh veggies, this Southwest Salad is the perfect summer side. For more ideas for summer salads and side dishes perfect for your summer BBQ or dinner, check out some of my favorites:
- Grilled Corn & Zucchini Salad
- Watermelon, Feta, & Arugula Salad with Mint White Balsamic Vinaigrette
- Peach, Feta, & Arugula Salad with Fresh Basil Vinaigrette
- Avocado Lime Slaw
- Mango Kale Salad with Cilantro Lime Vinaigrette
- Pesto Pasta Salad with Corn, Avocado, & Bacon
Southwest Salad with Tomatillo Ranch Dressing
Ingredients
- 6 cups romaine lettuce (chopped)
- 1 15 oz can black beans (drained and rinsed)
- 1 cup cherry tomatoes (halved)
- 1 cup corn (thawed if using frozen)
- 1 avocado (chopped)
- 1 yellow bell pepper (chopped)
- 4 radishes (thinly sliced)
- 1/4 cup thinly sliced red onion
- 1/2 cup crumbled cotija cheese (can substitute feta)
- tortilla strips (recipe below)
Crispy Tortilla Strips
- 6 corn tortillas
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Tomatillo Ranch Dressing
- 1/4 cup cilantro (stems included, tightly packed)
- 1 tomatillo (peeled and roughly chopped)
- 1 jalapeno (stem and seeds removed)
- 1 clove garlic
- 1/2 cup mayo
- 1/2 cup whole milk greek yogurt
- 1 tsp lime juice
- 1 tbsp ranch dressing mix
- 1/8 tsp paprika
Instructions
- For the Tomatillo Ranch Dressing, combine all dressing ingredients in blender or food processor. Blend until smooth and evenly combined. Chill at least an hour before serving - this is a must as a it allows the flavors to combine and the dressing to thicken a bit.
- To make the crispy tortilla strips, stack the tortillas and slice into thin strips (about 2 by 1/4 inch). Spread the tortilla strips evenly on a baking sheet, and toss with olive oil to evenly coat. Sprinkle salt, chili powder, onion powder, and garlic powder evenly over tortillas. Bake in 375 preheated oven for 15 minutes (stirring every 5 minutes), or until lightly golden brown and crispy.
- For the salad, to a large bowl, add the chopped romaine, black beans, tomatoes, corn, bell pepper, radishes, red onion, cheese, and avocados. When ready to serve, add the dressing (to taste, you probably won't need all of it) and tortilla strips, toss to combine. If making ahead, store the tortilla strips in a separate sealed container or zip lock bag and add to salad just before serving so they stay nice and crunchy.