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Get the Recipe: Chipotle Ranch Salad Ingredients For the Salad: ½ pint cherry tomatoes ½ cup corn, cooked – either frozen, canned, or cut off a boiled or grilled cob 1 head romaine lettuce, or whatever your favorite greens are 1 small avocado, sliced or diced ¾ cup black beans, or pinto beans that have been warmed/cooked ½ cup queso quesadilla shredded cheese, or a cheese of your choice tortilla strips or chips, either homemade or store-bought For the Chipotle Ranch Dressing: ⅓ cup mayonnaise, or vegan mayo ¼ cup sour cream, or vegan sour cream 1 small Chipotle pepper, that comes in the can in the sauce + 1 teaspoon of the sauce (use less if you don’t want it too spicy) ½ teaspoon Italian seasoning ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon salt, or to taste Equipment 1 high-speed blender Cutting Board Chef's Knife Instructions Make the Homemade Chipotle Ranch Dressing (makes scant ⅔ cup): In a high-speed blender, add the ingredients for the dressing and 2 tablespoons of cold water and blend until smooth, about 15 seconds
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