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Tex-Mex Chopped Salad

  • Yield: 4 servings 1x


This salad is all about the dressing—a homemade chili-garlic ranch with a little zing. It’s plate-licking good.


  • Tex-Mex Ranch
  • 3 tbsp. organic mayonnaise
  • 3 tbsp. plain whole milk yogurt
  • 2 tbsp. olive oil
  • 2 tsp. fresh lime juice
  • 1 tsp. apple cider vinegar
  • 1 clove garlic
  • handful of cilantro, stemmed
  • 3/4 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. kosher salt
  • squirt of honey
  • Salad
  • romaine, chopped
  • red cabbage, shredded
  • white cheddar, shredded
  • can of black beans, drained
  • frozen or fresh organic corn, lightly sautéed
  • tomatoes, diced
  • avocado, diced
  • sweet potato chips


  1. Prepare dressing. In a food processor or high-powered blender, pulse all ingredients together until evenly incorporated. Store covered in fridge for up to a month.
  2. Prepare salad ingredients. Assemble as desired. Shake dressing just before serving. If hardened, run container under warm water.


If spicy makes your tongue sweat, cut the cayenne pepper in half.

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