Tortilla Chopped Salad with Black Bean Salsa and Ranch
Tortilla Chopped Salad is a hearty, vegetarian salad that is filling and satisfying enough to have for dinner.
Servings: 4 Salads
Calories: 518kcal
Ingredients
For the Black Bean Salsa:
- 2 cups frozen corn
- 1 14- ounce can black beans drained and rinsed
- 1 10- ounce can tomatoes with chilies
- 5 green onions diced
- 1 red onion diced
- 2 tablespoons lime juice
- ½ cup finely minced cilantro
For the Salad:
- 2 heads romaine chopped
- ½ cup sliced black olives
- 1 cup halved cherry tomatoes
- 4 ounces sharp cheddar cheese sliced into matchsticks
- 1 avocado diced
- ½ cup tortilla strips
- ¼ cup ranch dressing
Instructions
- In a medium bowl, combine all the salsa ingredients and toss until well-combined. Set aside while you assemble the salads.
- Divide the salad ingredients between two large salad bowls. Add a big scoop of the salsa on top of each salad, and then drizzle half of the salad dressing onto each salad. Serving immediately.
Notes
You’ll probably have extra Black Bean Salsa leftover. Serve it up with tortilla chips for a snack the next day!
Nutrition
Serving: 1salad | Calories: 518kcal | Carbohydrates: 55g | Protein: 19g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 32mg | Sodium: 1030mg | Potassium: 1215mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2219IU | Vitamin C: 38mg | Calcium: 312mg | Iron: 4mg
