My husband and I seriously loved this salad! I added chicken to ours and made this salad our dinner. I took this recipe from “The Best of Rose Reisman” by Rose Reisman. You can find the ranch dressing recipe on this blog as well under “Ranch Dressing”.
A tip from Rose: To bake a tortilla bowl, preheat the oven to 400F. Brush 2 large flour tortillas with a mixture of 1 Tbsp (15 ml) of olive oil and water. Place the tortillas over the 2 empty cans from the corn and beans and bake for 5 minutes just until browned. Fill with salad.
1 cup (250 ml) corn
8 cups (2 L) chopped romaine lettuce
1/2 cup (125 ml) diced sweet onion
1 cup (250 ml) halved cherry tomatoes
1/2 cup (125 ml) sliced avocado
1/2 cup (125 ml) canned black beans, drained and rinsed
2 tsp (10 ml) minced jalapeño peppers
3/4 cup (185 ml) grated Monterey Jack cheese or aged cheddar (2 1/4oz/65 g)
RANCH SALSA DRESSING
2/3 cup (160 ml) Ranch Dressing (recipe on blog)
1/3 cup (80 ml) medium salsa
1/4 cup (60 ml) chopped cilantro
1 cup (250 ml) broken baked tortilla chips (1 oz/30 g)
1. In a skillet sprayed with vegetable oil, sauté the corn just until seared (about 5 minutes).
2. Meanwhile, arrange on a serving plate the lettuce, onion, tomatoes, avocado, beans, jalapeños and cheese. Add the corn.
3. TO MAKE THE RANCH SALSA DRESSING – Combine the ranch dressing and salsa. Pour overtop the salad and garnish with cilantro and tortilla chips.
MAKE AHEAD: Prepare the salad early in the day and dress just before serving
MAKES: 6 servings
CALORIES : 255 (per serving, not including tortilla chips)