Living in the southwest, I tend to lean towards southwestern flavors when adapting recipes. One thought that is constantly running through my mind is, “how can I make this spicier?” After eating a homemade version of Portillo’s chopped salad not too long ago, it had me thinking of how I could make it more “southwest.” Besides, I have got to do something with the fifty million cans of black beans I have in my pantry.
Now don’t get all bent out of shape you Portillo’s enthusiasts, I love my hometown Chicago favorite just as much as the next gal. I’m not trying to make it BETTER, just different. Let’s be honest, there is no way to make Portillo’s any better. This version is really simple, can be made with any combination of vegetables/beans/onions you have laying around, just don’t forget your California avocados! The dressing is a no brainer. The only thing I’m not sure about is how to store/what to do with the remainder of the ranch and taco seasoning after you open them. More salad I guess……any suggestions?
- 1 red pepper, diced
- 1 can black beans, rinsed and drained
- 1 can sweet yellow corn, drained
- 3 medium tomatoes, diced
- 1 small red onion, thinly sliced
- 1 large head romaine lettuce, chopped
- ½ bunch cilantro, chopped
- 2 ripe avocados, diced
- 6oz plain greek yogurt
- ½ cup sour cream
- 1 Tablespoon ranch seasoning
- 1 Tablespoon taco seasoning
- juice from one lime
- salt & pepper, to taste
- Whisk together dressing ingredients in a small bowl. Set aside.
- Combine all salad ingredients in a large bowl excluding avocado.
- When ready to serve, toss with dressing, sprinkle with avocado and serve.