Vegan Mexican Salad with Cilantro Ranch Dressing

@cokocooks

Growing up my family would eat out at Chilli’s often. I meal like every week often. You just can’t go wrong with being able to snack on the chips and salsa. My favorite entree was the quesadilla explosion salad, but little did I know that salad was not so healthy. The other day I drove by a Chilli’s and started craving that salad and so I decided to recreate my own version at home. Honestly, this Vegan Mexican Salad turned out even better than the one at Chilis. Not only was it better, but it was so easy to throw everything together.

Ingredients

This Vegan Mexican Salad starts with the greens. I love a crisp head of romaine lettuce and so that is exactly what I used. Use whatever greens you have on hand or like.  Next is the easiest, but best black bean and roasted corn salsa. I love the creamy black beans mixed with roasted corn for a little punch of sweetness. Then I added a can of diced tomatoes and green chilies for the salsa flavor and a little heat. I also added a optional roasted poblano pepper to add a peppery flavor and just a tiny bit of heat. The black bean salsa is NOT super spicy though. Chopped cilantro is added for a litter additional Mexican flare. Finally, some lime juice to give the salsa just the perfect finishing touch. To go along with the black bean and corn salsa are creamy avocado slices and vegan queso as the cheese. If you would rather shredded cheese you could absolutely use that. Then I toasted up some corn tortillas into tortilla strips on a skillet. There is just something about homeade tortilla strips that I just love so much more, but in a pinch just use store bought. And just like that, we have a super simple and amazing Mexican salad. Now all we need is the dressing.

For the dressing on this salad, I made a vegan cilantro ranch. If any of you have a Chuy’s restaurant then you know about the creamy jalapeño ranch dressing. It is literally the best dressing ever. This is my dairy free version of that popular dressing. I use this ranch on everything. Any salad, roasted or raw vegetables, with my vegan naan, on fajitas or tacos, and so much more. It is just so great to keep in the refrigerator for a healthy dressing option. Classic ranch dressing starts with mayo. For this recipe I used half avocado oil mayo or vegan mayo and half silken tofu. The tofu adds just the right amount of creaminess without being able to taste any tofu flavor. I used oat milk which is such a  smooth neutral flavored milk. I just love baking and cooking with oat milk . To flavor the ranch, I linked a dairy free ranch dressing in the recipe below. It is delicious, flavorful, and will make multiple containers of ranch. Then for some extra flavor for the Mexican salad I used some cilantro and jalapeño to compliment the creaminess. Finally some additional garlic and a squeeze of lemon juice finish this ranch off. You have to try it to believe how amazing this dressing is!

This Mexican inspired salad makes such an incredible meal. It definitely fulfilled my craving for that quesadilla explosion salad at Chilis. The best part about salads is you can make them exactly how you want. Use different ingredients, add vegetable, add chicken, change up the dressing. The sky is the limit to make this meal everything you want it to be.  Another positive to this recipe is you will likely have extra black bean salsa and ranch. You could use those for a whole different meal such as tacos or even on top of nachos. It is such a versatile side dish. If you are a fan of meals with Mexican flavor then give this recipe a try. It is such a healthy and flavorful lunch and dinner option.

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Vegan Mexican Salad with Cilantro Ranch Dressing

Prep Time 25 minutes minutes

Servings 4 people

Ingredients

Vegan Cilantro Ranch

• 1 cup plain oat milk
• 1/2 cup vegan mayo
• 1/2 cup silken tofu
• 1 deseeded jalepeno optional
• juice of lemon
• 1 bunch cilantro (some for the salad)
• 1//4-1/2 tsp garlic powder or to taste
• 1 tbsp diary free ranch mix
• salt to taste

Salad

• 2 cans diced tomatoes and green chillies
• 2 cups frozen corn
• 1 can black beans drained and rinsed
• 1 large poblano pepper optional
• 1 jar siete queso or any vegan queso could sub shredded cheese
• 8 corn tortillas
• 1 large avocado
• 1 large romaine or other green to serve
• optional: salt and pepper for topping

Instructions

• Optional: Preheat oven to 400 and line a large roasting pan with parchment paper. Spread frozen corn on roasting and place in the oven for about 35 minutes until light brown flipping halfway. While corn is roasting place poblano pepper on seperate rack for about 20 minutes until skin chars.
• Combine the tofu, milk, mayo, half the cilantro, lemon, jalepeno, dairy free ranch mix, garlic powder, and salt if desired in a food processor and blend till smooth. Pour in a jar and place in the fridge.
• In a large bowl add rotel, drianed black beans, defrosted or roasted corn, chopped poblano if desired, and remaining cilantro chopped. Then stir to combine
• Add in some garlic powder and salt to taste. I would start with about 1/2 tsp and work up to desired flavor. Then set bowl aside
• If making your own tortilla strips chop tortillas into strips and place on a non stick skillet on medium heat. Generously spray avocado oil over strips and add a pinch of salt. Occasionaly stir until desired crispness (about 10 minutes)
• Chop up romaine or greens of your choosing and warm up siete queso in microwave
• To assemble place bed of greens in a bowl and add black bean and corn salsa, avocado, tortilla strips, and drizzle over queso and ranch

ENJOY!

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