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?