Fiesta Chopped Salad
Fiesta Chopped Salad with Homemade Dressing
This salad is sssoooo good. You will crave it, want it, make it once a week! It’s healthy, satisfying and so tasty. The combination of flavors from the roasted corn are easily done in your oven to the crunch of fresh veggies. Add the bit of sassy from the dressing which makes this an off the charts amazing salad that is great for a crowd or for individual plates. I’ll show you just how amazing and healthy this is!
Fiesta Chopped Salad
Ingredients:
1 package Hidden Valley Fiesta Ranch dip mix
1 cup buttermilk
1 cup light or fat free sour cream
2-3 Tbl. milk
12-16 oz. frozen corn (plus 1/2 tsp. salt and 1 tsp. sugar)
2-3 bunches of hearty lettuce such as romaine
2-3 tomatoes
1 can black beans
1 can pinto beans
1 red bell pepper
1 can sliced olives
8 oz. shredded cheese
1/2 – 1 whole rotisserie chicken
Avocado, chopped – optional
Tortilla chips, blue corn are great with this dish
Directions:
Make the Fiesta Dressing by mixing the Fiesta Ranch dip dry packet, sour cream, buttermilk until completely combined.
Add in milk a tablespoon at a time until the dressing has the consistency of medium thin sauce so it will pour but not too runny.
Cover and put in the refrigerator to sit until ready to use to allow the flavors to marry.
Heat the oven to 375 degrees.
Roast the corn by lining a jelly roll or cookie sheet with tin foil and coat with non-stick cooking spray.
Spread the corn out in a single layer.
Sprinkle with the salt and sugar.
Cook for 10 minutes and stir, then spread out to a single layer again.
Continue this for a total of 3 times or until the corn is nice and lightly brown and golden colored.
When done, set aside and prepare the rest of the salad.
Rinse and drain well the pinto and black beans.
Set aside and pat dry with paper towels.
Chop the lettuce and clean thoroughly in a salad spinner or using other means as needed.
Chop the tomatoes, bell pepper, olives, chicken, avocado if using.
Assemble ingredients in a large bowl with chips as a layer or at the side OR have all the ingredients for each person to assemble their own salad so they can choose their own ingredients.
Serve with Fiesta Ranch Dressing.
Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015
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Looks like the perfect salad to me and will have to give a try to soon when we are looking to try a new salad here. Thanks Carrie!! 🙂
I hope you enjoy and thanks for stopping by!
Oh yum, this recipe looks so good! Thank you for sharing and for linking up with the OMHGWW! Have a wonderful weekend ahead!! xx
I love a great mexican style salad, anything mexican actually! I have always sauteed the corn, but your version of roasting it looks really good! I am going to do it this way the next time! Thanks for the recipe. Now I’m hungry! xx
Let me know if you like the corn roasted as much as sauteed, you have my interest piqued!
Wow, yummy and healthy! Thanks for sharing at My Flagstaff Home!
Jennifer
Yum, this looks so good! Thanks for sharing at Merry Monday, hope to see you again next week!
This looks fabulous! Thank you for linking up at the Creative K Kids’ Tasty Tuesdays! It’s great to party with you! I have pinned all your posts to our Tasty Tuesdays Pinterest Board! I hope to see you again this week! xo