Hearty Southwest Salad with Lime Ranch Dressing, Black Beans &Amp; Tortilla Chips

This Southwestern-style salad is anything but a side dish. Roasted poblano pepper and black beans are tossed in a smoky spice blend, then paired with hard-boiled eggs, crisp romaine lettuce and a creamy lime-ranch dressing. Topped with shredded Mexican cheese, fresh tomato and crunchy blue corn tortilla chips, this hearty salad is a meal in itself.

Perfect for a quick weeknight dinner or a satisfying lunch, this recipe brings together bold flavors and textures. The tangy lime-ranch dressing ties everything together, while the chipotle powder adds a subtle kick. It’s a simple, delicious way to enjoy a Southwestern feast at home.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with foil.
2. Rinse and drain the black beans. Cut the long green pepper (poblano) in half lengthwise, remove seeds and slice into strips.
3. On the prepared baking sheet, toss the black beans and poblano strips with cooking oil, Southwest spice blend, chipotle powder, salt and pepper. Spread in an even layer and roast for 15-20 minutes, until the beans are slightly crispy and the pepper is tender.
4. While the beans and pepper roast, place the eggs in a small saucepan and cover with cold water. Bring to a boil, then cover, remove from heat and let sit for 9 minutes. Transfer eggs to an ice bath, then peel and slice in half.
5. In a small bowl, combine the sour cream, buttermilk ranch dressing and the juice of half the lime. Add sugar, salt and pepper to taste. Stir until smooth. Set aside.
6. Wash and dry the baby lettuce. Chop the tomato into small dice. Crumble the blue corn tortilla chips into bite-sized pieces.
7. In a large bowl, toss the lettuce with a few tablespoons of the lime-ranch dressing until lightly coated. Divide among serving plates.
8. Top each salad with roasted black beans and poblano, sliced hard-boiled eggs, diced tomato and crumbled tortilla chips. Sprinkle with Mexican cheese blend. Serve with remaining dressing on the side.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, romaine or mixed greens work well in place of baby lettuce.

What can I substitute for the blue corn tortilla chips?

Regular tortilla chips or even crushed tortilla strips are good alternatives.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on the ranch dressing and tortilla chips to be sure.