Tex Mex Salad
with pinto beans / cilantro-lime ranch

Name: Tex Mex Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Onions, medium and red, thinly sliced; 1 Bell peppers, any color, chopped; 1 cup Corn kernels, fresh or frozen; 8 oz Lettuce, romaine, chopped; 1 Tomatoes, medium, chopped; 1 Avocados, cubed; 1 can Beans, pinto (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1 tsp Chili powder; 1/2 tsp Cumin, ground; 1/4 tsp Paprika, smoked; 2 tsp Lime juice; 2 oz Cheese, feta (opt), crumbled; 4 oz Tortilla chips, for serving; 2 Tbsp Cilantro, fresh, chopped; 1/2 cup Yogurt, plain or Greek; 1 Tbsp Mayonnaise; 2 tsp Lime juice; 1/4 tsp Garlic powder; 1/4 tsp Onion powder; 1/4 tsp Salt; 1/4 tsp Sugar

Active: 30 Total: 30

Original GF Paleo Vegetarian

This hearty salad is full of delicious Tex-Mex flavors. Sauteeing the beans and corn adds extra layers of flavor and texture, and fresh cilantro-lime ranch brings everything together.

Ingredients

Metric

Servings:

Tex Mex Salad:

Onions, medium and red - 1/2 , thinly sliced
Bell peppers, any color - 1 , chopped
Corn kernels, fresh or frozen - 1 cup
Lettuce, romaine - 8 oz , chopped
Tomatoes, medium - 1 , chopped
Avocados - 1 , cubed
Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Chili powder - 1 tsp
Cumin, ground - 1/2 tsp
Paprika, smoked - 1/4 tsp
Lime juice - 2 tsp
Cheese, feta (opt) - 2 oz , crumbled
Tortilla chips - 4 oz , for serving

Cilantro-Lime Ranch:

Cilantro, fresh - 2 Tbsp , chopped
Yogurt, plain or Greek - 1/2 cup
Mayonnaise - 1 Tbsp
Lime juice - 2 tsp
Garlic powder - 1/4 tsp
Onion powder - 1/4 tsp
Salt - 1/4 tsp
Sugar - 1/4 tsp

Prep

Onions / Bell peppers - Prep as directed and store separately. (Can be done up to 5 days ahead)
Make dressing - Chop cilantro. Blend together cilantro, yogurt, mayonnaise, lime juice (portion for dressing), garlic powder, onion powder, salt, and sugar with an immersion blender or standing blender until smooth. Add a bit of water if needed until the sauce is easy to pour. (You can also just finely chop the cilantro and whisk everything together.) (Can be done up to 5 days ahead)
Corn - Defrost if frozen. If using fresh corn, slice kernels off the cobs. (Can be done 1 day ahead)
Lettuce / Tomatoes / Avocados - Prep as directed.
Beans - Drain and rinse.

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Make

Heat a large, nonstick skillet with cooking oil over medium-high heat. Add beans to heated oil along with chili powder, cumin, paprika, and some salt and pepper. Saute until beans are heated through and spices are fragrant, 3 to 4 minutes. Remove from heat and stir in lime juice (portion for salad). Transfer to a bowl and cover to keep warm.
Return pan to heat and add corn (add another splash of oil if the pan seems too dry). Saute until corn is heated through and beginning to brown in places, 3 to 4 minutes.
Assemble salads by forming a bed of lettuce on serving plates. Arrange onions, bell peppers, tomatoes, and avocados on top of lettuce.
If dressing was made ahead of time, give it a stir.
Top salads with beans, corn, and feta crumbles (if using).
Serve salads with cilantro-lime ranch for drizzling over top and tortilla chips on the side. Enjoy!

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Tex Mex Salad with pinto beans / cilantro-lime ranch