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Southwest Salad with Chipotle Ranch Dressing

Ranch dressing just has not taken over the UK like it has the US! While my favourite is a good ol’ buttermilk ranch, a close second is chipotle ranch. Chipotle peppers in adobo make the ideal add-in to ranch, but they’re hard to come by in England so I’ve opted for chipotle paste instead. I make a variation of this salad a dozen times during the warmer months, and the flavours always make me feel like I’m back in the desert.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Main Course
Servings 2

Ingredients
  

For the dressing

  • 1/2 cup mayonnaise (I opt for vegan)
  • 1/2 cup sour cream (or vegan alternative)
  • 1 1/2 tsp chipotle paste
  • 1 lime, juice and zest
  • 1 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried dill
  • 1/2 tsp salt

For the tortilla strips

  • 2 corn tortillas, corn tortillas, cut in half and then into small strips
  • vegetable oil for frying

For the salad

  • 1 can chickpeas, rinsed, drained, and patted dry
  • 1/2 tsp cumin
  • 1/4 tsp chilli powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 large head of romaine lettuce, chopped
  • 1 ear of corn, kernels removed
  • 1/2 can black beans, rinsed and drained
  • 1 avocado, diced
  • 2 small sweet peppers, seeds removed and cut into strips
  • a handful of cherry tomatoes, halved
  • leftover lime zest
  • chopped coriander for serving

Instructions
 

  • Mix all ingredients for the chipotle ranch together in a food processor or whisk by hand.
  • Heat enough vegetable oil in a pan to cover the bottom over medium high heat.
  • Place tortilla strips into pan for 3-4 minutes, moving pieces regularly to ensure they don’t burn. They should be crisp and hold their shape, but not too dark. Remove strips and place on a plate lined with kitchen roll.
  • Mix chickpeas, cumin, chilli powder, cayenne, and salt for salad in a bowl. Reduce heat to medium and add chickpeas to the pan with the leftover oil. Fry chickpeas, stirring regularly, for 8-10 minutes until crispy.
  • Combine salad ingredients in a large bowl (I suggest tossing!) and top with chipotle dressing and tortilla strips before serving.
Keyword blakc beans, chickpeas, chipotle, corn, peppers, salad, tomatoes, tortillas, VEGAN, VEGETARIAN