Best Creamy Ranch Pico De Gallo Bean Salad Recipes

SOUTHWESTERN CHOPPED SALAD

Southwestern Chopped Salad image

Southwestern Chopped Salad is a party on a platter! Filling, fresh, and colorful, this gluten-free entree salad recipe will liven up your dinner table.

Provided by Iowa Girl Eats

Categories 20 minute meal, 30 minute meal, entree, light and healthy, lunch, salad

Yield serves 2-3

Number Of Ingredients 13

Ingredients

9oz shredded or chopped romaine lettuce
2 ears sweet corn, kernels sliced from cobs
1/2 cup black beans
1 avocado, chopped
Handful blue corn tortilla chips, crushed
Ranch dressing
Salsa
2 vine-ripened tomatoes, seeded and chopped
1/4 small white onion, minced
1/2 jalapeño (or more or less,) seeded and minced
1/4 cup packed cilantro, chopped
juice of 1/2 lime
salt

Steps:

For the Pico de Gallo: combine ingredients in a small bowl then set aside. Can be done a day ahead of time.
Stir together desired amounts of Ranch dressing and salsa (I used roughly 50/50 ratios) in a small bowl to create Salsa-Ranch dressing, then set aside.
Add romaine, sweet corn, black beans, and desired amount of pico de gallo to a large bowl then toss to combine. Add avocado, crushed tortilla chips, and Salsa-Ranch dressing then toss again to combine. Serve immediately.

MAMA'S FAMOUS BEAN SALAD

Mama's Famous Bean Salad image

Ever since I can remember, my mom has always made this bean salad for any sort of neighborhood party or cookout. It's simple, healthy, and so delicious!

Provided by Sarah Bond

Categories Appetizers Dips, Sauces, and Salsas Side Dishes

Time 10m

Number Of Ingredients 13

Ingredients

½ cup white vinegar (120 mL)
¼ cup vegetable oil (60 mL)
1 Tbsp sugar
2 tsp ground cumin
½ tsp salt
¼ tsp ground black pepper
2 15-oz cans pinto or kidney beans (drained and rinsed)
1 15-oz can black beans (drained and rinsed)
1 15-oz can corn (drained)
1 red bell pepper (diced)
½ medium red onion (seeded and diced)
2 jalapenos (seeded and finely chopped)
¼ cup fresh cilantro

Steps:

Dressing: Whisk together the Dressing ingredients. Set aside.
Salad: Toss together the Salad ingredients.
Combine: Mix the dressing into the salad mixture. Cover and refrigerate for an hour to allow flavors to mix (can skip this step if necessary). Keep in an airtight container in the fridge for up to 5-7 days.

Nutrition Facts : ServingSize 0.5 cup, Calories 100 kcal, Carbohydrate 11.2 g, Protein 2.8 g, Fat 5.1 g, SaturatedFat 0.9 g, Sodium 314 mg, Fiber 2.8 g, Sugar 2.6 g