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BBQ Chopped Salad with Black Beans and Corn
with tomatoes / crushed tortilla chips

Active: 30 Total: 30

We love a BBQ-inspired salad and this vegetarian version is packed full of colorful vegetables, creamy dressing, and crunchy tortilla chips to make it feel hearty and satisfying.



BBQ Chopped Salad with Black Beans and Corn:
  • Bell peppers, any color - 1 , chopped
  • Tomatoes, medium - 2 , chopped
  • Corn kernels, fresh or frozen - 2 cups
  • Lettuce, romaine - 2 hearts , chopped
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Avocados - 1 , cubed
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Chili powder - 1 tsp
  • BBQ sauce - for serving (use your favorite store-bought version)
  • Tortilla chips - 4 cups
Ranch Dressing:
  • Green onions - 1 stalk , finely chopped, green and white parts combined
  • Sour cream - 1/4 cup (sub plain or Greek yogurt)
  • Mayonnaise - 2 Tbsp
  • Vinegar, white wine - 1 Tbsp
  • Dill, dried (opt) - 1/4 tsp
  • Garlic powder - 1/4 tsp
  • Sugar, granulated - pinch


  1. Make ranch dressing - Finely chop green onions (portion for dressing). Whisk together with sour cream, mayonnaise, vinegar, dried dill, garlic powder, and sugar. Season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Bell peppers - Chop bell peppers. (Can be done up to 5 days ahead)

  3. Tomatoes / Corn kernels / Lettuce / Green onions (portion for salad) / Avocados - Prep as directed. (Note: If using frozen corn kernels, defrost in the microwave. If using fresh corn, slice off kernels and microwave on high just until tender, 1 to 2 minutes.)

  4. Beans - Drain and rinse.

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  1. Heat a skillet with oil over medium-high heat. Add corn and cook on one side without stirring until golden brown, 4 to 5 minutes. Stir in black beans, cumin, chili powder, and some salt and pepper. Cook everything together until spices are fragrant, 2 to 3 minutes more. 

  2. Assemble salads with a bed of lettuce. Top with tomatoes, bell peppers, green onions, and avocados. Spoon warm corn and black beans over top.

  3. Drizzle salads with ranch dressing and BBQ sauce. Crumble tortilla chips over top or serve on the side for scooping. Enjoy!



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