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BBQ Ranch Southwest Salad

  • Total Time: 30 minutes
  • Yield: 4


The ingredient list for this recipe looks forever long, however, most of the ingredients are in your pantry, fridge, or freezer. It’s 1 part nutrient dense, 1 part indulgent, and 5 parts delicious.



Sweet Potato Croutons:

  • 28 Alexia Sweet Potato Puffs
  • 1/4 tsp. chili powder
  • heaping 1/8 tsp. kosher salt
  • dash of cayenne pepper

BBQ Ranch:

  • 4 tbsp. (1/4 cup) Plain Whole Milk Yogurt
  • 2 tbsp. high-quality mayonnaise
  • 1 1/2 tbsp. BBQ sauce
  • 1 tsp. white wine vinegar
  • 1/2 tsp. kosher salt
  • 1 green onion, roughly chopped
  • 1 tbsp. fresh cilantro, packed
  • 1 small clove garlic, smashed
  • a couple cracks of fresh pepper

Charred Corn:

  • 1 1/2 c. frozen sweet corn
  • 2 tsp. olive oil
  • 1/4 tsp. kosher salt


  • 1 (15 oz.) can of beans, drained and rinsed
  • 8 oz. chopped bibb lettuce (or similar)
  • 1 c. thinly sliced red cabbage
  • 1 avocado, diced
  • 1/4 red onion thinly sliced
  • sprinkle of pepita seeds
  • sprinkle of cotija


  1. Make the Sweet Potato Croutons. Preheat the oven to 450°F. On an unlined baking sheet, evenly place the Sweet Potato Puffs. Bake for 12 minutes. Meanwhile, stir together the chili powder, salt, and cayenne pepper in a small bowl. Set aside. Remove from oven and toss with spice mixture to evenly coat. Flip each puff over and bake for 12 minutes more.
  2. While the croutons bake, make the BBQ Ranch. In a high-powered blender, add all the BBQ ranch ingredients and blend until smooth. (Tip: For easy clean-up, use a tablespoon and a teaspoon for all measurements. Measure the salt before the vinegar to avoid having to clean the utensil mid-measuring.) This can be made 1 week in advance.
  3. Make the charred corn. In a preheated skillet over medium-high heat, add all the charred corn ingredients. Cook for about 10 minutes until charred, stirring occasionally. Taste and add more salt as needed. Set aside.
  4. Prepare the salad ingredients. Evenly divide greens, beans, charred corn, and sweet potato croutons between plates. Top with the cabbage, avocado, and onions. Sprinkle with pepita seeds, cotija, and BBQ Ranch. Serve.
  • Prep Time: 30 minutes
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