Southwest Chopped Salad with Baked Tortilla Chips is a fresh, crunchy salad loaded with romaine, black beans, corn, tomatoes, bell peppers, red onion, jalapeños, and cilantro.
The creamy salsa ranch dressing gives it that taco-salad-style vibe without making the bowl heavy.
This is a great one for lunch, dinner, or a make-ahead salad situation when you want something cold, crisp, and filling.
The black beans and corn make it more substantial, while the baked tortilla chips add that salty crunch everyone wants on a chopped salad.
The dressing uses ranch, salsa, Greek yogurt, lime juice, chili powder, and garlic powder, so it has a little tang, a little spice, and enough creaminess to coat everything.
Serve it right away when the chips are crisp, or keep the chips on the side and scoop as you go.
Why You’ll Love This Southwest Chopped Salad with Baked Tortilla Chips
It’s Loaded With Fresh Ingredients
This salad has romaine, tomatoes, bell peppers, red onion, jalapeños, cilantro, black beans, and corn. Every bite has crunch, color, and Southwest-style flavor.
The Dressing Is Creamy Without Being Heavy
The salsa ranch dressing uses ranch, salsa, Greek yogurt, lime juice, chili powder, and garlic powder. It coats the salad well and adds a little tang.
The Baked Tortilla Chips Make It Fun
The flour tortilla chips add crunch and make the salad scoopable. They’re baked with olive oil, chili powder, garlic powder, and salt.
It Works for Lunch or Dinner
This salad is filling enough for a main dish. The beans, corn, vegetables, and dressing make it more than a plain side salad.
Ingredient Substitutions
Romaine Lettuce
Iceberg lettuce can be used if you want more crunch. Green leaf lettuce also works if that’s what’s on hand.
Black Beans
Pinto beans are a good swap for black beans. Kidney beans can also work, but they will give the salad a slightly different texture.
Corn
Canned corn, frozen thawed corn, or fresh cooked corn can all be used.
Bell Peppers
Use any color of bell pepper. Red, yellow, orange, or green all work in this salad.
Jalapeños
Leave them out for less heat. Use pickled jalapeños if you want a tangy bite.
Cilantro
Parsley can be used if cilantro isn’t a favorite.
Greek Yogurt
Plain regular yogurt can be used in place of Greek yogurt. Sour cream can also work for a richer dressing.
Flour Tortillas
Corn tortillas can be used for a different texture. Store-bought tortilla chips can also be used when you need a faster option.
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Southwest Chopped Salad with Baked Tortilla Chips
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Salad:
- 5 cups romaine lettuce finely chopped
- 1 cup canned black beans drained and rinsed
- 1 cup corn drained
- 1 cup tomatoes seeded and chopped
- 1 cup bell peppers finely chopped
- ¼ cup red onion finely chopped
- 2 tablespoon jalapeños finely chopped
- ¼ cup fresh cilantro chopped
For the Creamy Salsa Ranch Dressing:
- ¼ cup light ranch dressing
- ¼ cup fat-free salsa
- 2 tablespoon plain nonfat greek yogurt
- 1 tablespoon lime juice
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
For the Baked Flour Tortilla Chips:
- 4 medium flour tortillas
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- Place the flour tortillas on a cutting board. Cut each tortilla into triangles.
- Place the tortilla triangles on a baking sheet in a single layer.
- Brush the tortilla triangles lightly with olive oil. Sprinkle the tortilla triangles with chili powder, garlic powder, and salt.
- Bake for 6 to 8 minutes, or until the edges are lightly golden and crisp.
- Remove the baking sheet from the oven. Let the tortilla chips cool slightly.
- In a small bowl, add ranch dressing, salsa, Greek yogurt, lime juice, chili powder, and garlic powder. Stir until the dressing is smooth.
- In a large mixing bowl, add romaine lettuce, black beans, corn, tomatoes, bell peppers, red onion, jalapeños, and cilantro.
- Pour the creamy salsa ranch dressing over the salad. Toss until the salad is evenly coated.
- Serve right away with the baked flour tortilla chips.
Notes
Tips and Tricks
Drain the beans and corn well – Extra liquid can make the salad watery. Seed the tomatoes – Removing the seeds helps keep the salad crisp. Serve the chips on the side – Keep the chips separate until serving so they stay crunchy. Adjust the jalapeños – Use less for mild heat or add a little more for a stronger kick.Storing
Store the salad without chips – Place the salad in an airtight container and refrigerate for up to 2 days. For the best texture, store the dressing separately if making it ahead. Store the tortilla chips separately – Place cooled chips in an airtight container at room temperature for up to 2 days. Keep the dressing separate – Store the dressing in a covered container in the refrigerator for up to 3 days. Stir before using.Nutrition
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