Vegan Mexican Salad with Cilantro Ranch Dressing
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