Jalapeño Ranch Salad
A crisp corn-and-black-bean salad tossed with creamy jalapeño-lime ranch and finished with homemade tortilla crisps.
Jalapeño Ranch Salad
A crisp corn-and-black-bean salad tossed with creamy jalapeño-lime ranch and finished with homemade tortilla crisps.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 6
Ingredients
Salad
- Lettuce of your choice; romaine is best
- 1/2 red onion, diced
- Green onions, chopped
- 1/4 cup cilantro, chopped
- Fresh kernels from 2 ears corn
- 3/4 cup cherry tomatoes, halved or quartered
- 1 15-ounce can black beans, drained and rinsed
- 3 ounces raw sharp cheddar cheese, shredded
- Kosher salt and black pepper, to taste
Jalapeño-lime ranch
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- Juice of 2 to 3 limes
- 5 green onions
- Jalapeño, diced, to taste
- 2 garlic cloves
- 1/2 teaspoon kosher salt
- 1 packet ranch dressing mix
Tortilla crisps
- Corn tortillas, as needed
- Cooking oil, enough to coat the skillet
- Kosher salt, to taste
Method
- Add all the jalapeño-lime ranch ingredients to an immersion blender and blend until smooth. Store the dressing in the refrigerator until needed.
- Heat enough oil to fully coat a medium skillet over medium heat. Add one tortilla at a time and cook for 1 to 2 minutes per side, or until golden brown and crisp. Finish with a pinch of salt and cut into small squares.
- Toss all the salad ingredients together in a large bowl.
- Start by adding about 75% of the ranch, then add more as needed. Season to taste and serve immediately with the tortilla crisps.