Southwest Salad with Taco Ranch Dressing
Ingredients
Dressing
-
¾
cup
plain yogurt
-
½
cup
buttermilk
-
¼
cup
mayonnaise
-
½
tsp
salt
-
½
tsp
garlic powder
-
¾
tsp
chili powder
-
¼
tsp
ground cumin
-
⅛
tsp
cayenne pepper
Tortilla Strips
-
6
small
corn tortillas
-
as needed
non-stick spray
-
1
pinch
salt
Salad
-
1
head
iceberg lettuce
-
1
15 oz can
black beans
-
1½
cups
frozen corn kernels
-
1
medium
tomato
-
1
bunch
green onions
-
1½
cups
shredded cheese
Instructions
- Preheat the oven to 400°F.
- Slice the tortillas into thin strips and arrange them on a baking sheet lined with foil and sprayed with non-stick spray.
- Spritz the tortilla strips with more non-stick spray and sprinkle with salt.
- Bake the tortilla strips for 15-20 minutes until golden brown and stir halfway through.
- While the strips bake, chop the lettuce, rinse it, and drain well.
- Chop the tomato and slice the green onions.
- Rinse the black beans to remove the starchy liquid and thaw the corn.
- Whisk together all dressing ingredients until smooth.
- Assemble the salad by layering lettuce, black beans, corn, tomato, cheese, green onions, and tortilla strips.
Nutrition Facts (estimated)
Servings
6 to 8 servings
Calories
418.75
Total fat
19.58g
Total carbohydrates
45.9g
Total protein
19.02g
Sodium
825.93mg
Cholesterol
mg
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