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Test Kitchen Approved

Loaded Cowboy Salad

VegetarianSouthwesternGastro-Pub

Time: 25 minutes

Yield: 8 servings

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About

Loaded Cowboy Salad really is locked and loaded and ready to bring you a big burst of deliciousness at your lunch break! You'll want to be square-dancin' to your preferred twangy jig as you dig your fork into a bowl piled high with crispy lettuce, creamy beans, spicy chiles, sharp cheese, and a tangy, taco-seasoned dressing. Gather all the cowboys and cowgirls and tell them to come and get it! Loaded Cowboy Salad is boot-scootin' good!

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Ingredients

  • For the dressing:
  • 1 (1-ounce) envelope dry ranch dressing mix
  • 1 cup buttermilk
  • 1 cup fat-free plain yogurt
  • 1/2 (1.25-ounce) package taco seasoning mix
  • For the salad:
  • 8 cups romaine lettuce, torn
  • 2 jarred roasted red peppers, diced
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1 (14-ounce) can white corn, drained
  • 1/4 cup sweet onions, finely chopped
  • 1 (4-ounce) can diced green chiles
  • 1 cup Roma tomatoes, diced
  • 1/2 cup sharp cheddar cheese, shredded
  • 1 large avocado, sliced
  • 1/4 cup fresh cilantro, optional, chopped, for garnish

Directions

Step 1 -In a mixing bowl, add the ranch dressing mix, the buttermilk, the yogurt, and the taco seasoning and whisk to combine. Set the dressing aside.

Step 2 -In a large serving bowl, add the lettuce.

Step 3 -In a separate bowl, add the roasted peppers, the black beans, the corn, the onions, and the green chiles and stir to combine.

Step 4 -Add the red pepper mixture evenly over the lettuce in the serving bowl.

Step 5 -Evenly top the salad with the tomatoes and the cheddar cheese.

Step 6 -Arrange the avocado slices over the salad.

Step 7 -Serve the salad topped with the cilantro and the dressing.

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