Southwest Salad with Fabalish Smoky Chipotle Ranch Dressing

Southwest Salad with Chipotle Ranch Dressing

This Southwest Chipotle Ranch Salad is fresh, crunchy, creamy, and, of course, super nutritious! It combines smoky seasoned pinto beans, charred corn, colorful bell pepper, avocado, and crisp lettuce, all tossed with a Chipotle Ranch dressing. Finished with fresh cilantro, a squeeze of lime, and crunchy tortilla strips!

It’s an easy, satisfying salad that I could eat daily, and never get bored.

Make it for a quick lunch, a nourishing dinner, or prep the ingredients ahead of time for easy meals throughout the week.

The featured part of this salad is the dressing. I mixed Fabalish's creamy organic Ranch with chipotle peppers in adobo sauce, seasonings, and lime juice!

Fabalish Ranch

You can get your Fabalish Ranch on their website here. And you can use my discount code MYPLANTBASEDKITCHEN to save 20% off your purchase! They now sell their delicious ranch, and all their amazing flavors, in convenient single-serve sachet packets, but in my opinion, you'll want the full jar because it's that good.

Chipotle Ranch Southwest Salad Recipe

Ingredients:

For the salad (1 serving)

• 2 cups chopped romaine lettuce

• 1/2 cup pinto beans, drained and rinsed

• 1/4 cup pico de gallo

• 1/3 cup corn, fresh or frozen

• 1/3 cup diced bell pepper

• 1/2 cup diced avocado

• 1/4 cup fresh cilantro, chopped

• 1/4 cup tortilla strips

• 1 tbsp fresh lime juice

• 1 tsp olive oil, divided

For the smoky pinto beans

• 1/8 tsp ground cumin

• 1/8 tsp garlic powder

• 1/8 tsp smoked paprika

• 1 tsp lime juice

• Pinch of salt

For the charred corn

• 1/8 tsp smoked paprika

• 1/8 tsp ground cumin

• Pinch of salt

For the sautéed bell pepper

• 1/8 tsp garlic powder

• 1/8 tsp ground cumin

• Pinch of chili powder

• Pinch of salt

Vegan Chipotle Ranch Dressing

• 1/4 cup Fabalish Ranch

• 1 tbsp fresh lime juice

• 1 tbsp chipotle peppers in adobo sauce, finely minced

• 1 tbsp chopped fresh cilantro

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp smoked paprika

• 1/8 tsp ground cumin

• 1/8 tsp salt, or to taste

• 1/8 tsp black pepper

• 1 tbsp water, plus more as needed

Instructions

1. Make the chipotle ranch.

In a small bowl, whisk together the Fabalish Ranch, lime juice, minced chipotle peppers, cilantro, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper. Add water until the dressing reaches your preferred consistency. Taste and adjust the lime, salt, or chipotle to your liking. Set aside.

2. Char the corn.

Heat a skillet over medium-high heat with half a teaspoon of olive oil. Add the corn in a single layer and let it cook undisturbed for 2–3 minutes before stirring. Continue cooking until the kernels develop golden, lightly charred spots. Season with smoked paprika, cumin, and salt. Remove from the pan and finish with a squeeze of lime.

3. Season the pinto beans.

Add the pinto beans to a small saucepan with 1–2 tablespoons of water. Stir in the cumin, garlic powder, smoked paprika, salt, and lime juice. Warm over medium-low heat for 3–5 minutes. Lightly mash a spoonful of beans to create a creamy texture, then stir in a little chopped cilantro.

4. Sauté the bell pepper.

Using the same skillet, heat the remaining olive oil. Add the diced bell pepper and season with garlic powder, cumin, chili powder, and salt. Cook for 2–3 minutes, until slightly softened with a little color around the edges. Keep some crunch for texture.

5. Assemble the salad.

Add the chopped romaine to a large bowl. Toss with a little of the chipotle ranch and the lime juice. Add the seasoned pinto beans, charred corn, sautéed bell pepper, and diced avocado.

6. Finish and serve.

Drizzle with the remaining chipotle ranch and sprinkle with fresh cilantro. Top with tortilla strips just before serving so they stay crispy. Finish with an extra squeeze of lime and a pinch of flaky salt, if desired.

Tips for the Best Southwest Salad

• Don't skip the char. Browning the corn adds a natural sweetness and smoky flavor that makes the salad taste more restaurant-worthy.

• Season every component. The beans, corn, and bell pepper should each taste delicious on their own before they go into the bowl.

• Adjust the heat. Use less chipotle for a milder dressing or add extra for more smoky spice.

• Keep the crunch. Add tortilla strips at the very end, just before serving.

• Make it ahead. Prepare the dressing and cooked vegetables in advance and refrigerate separately. Add the avocado, lettuce, and tortilla strips just before eating.

Storage

Store the dressing and prepared ingredients in separate airtight containers in the refrigerator for up to 3–4 days. For the freshest salad, assemble just before serving and add the avocado and tortilla strips at the last minute.

Enjoy this smoky, creamy Southwest salad as a satisfying lunch or dinner, with plenty of fresh lime and that irresistible chipotle ranch in every bite.