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Southwestern Salad with Jalapeno Buttermilk Dressing

Southwestern Salad with Jalapeno Buttermilk Dressing

Ingredients
  

For the dressing

  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/4 cup top quality mayonnaise
  • 1 clove garlic smashed
  • 2 teaspoons lemon juice
  • 1 jalapeno roughly chopped
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • pinch of salt
  • pinch of pepper

For the corn salsa

  • 15 oz black beans rinsed and drained
  • 1 1/2 cup frozen corn kernels roasted
  • 3/4 cup halved cherry tomatoes
  • 1/4 cup cilantro chopped
  • 1 1/2 teaspoon cayenne pepper
  • salt and pepper to taste
  • Juice of one lime

For the Salad

  • 2-3 cups chopped romaine lettuce
  • 1/2 orange bell pepper diced
  • 1/2 red bell pepper diced
  • 2 tablespoons red onion diced
  • 1/2 avocado sliced
  • 2 strips of bacon cooked and chopped

Instructions
 

  • In the bowl of a food processor, combine all of the ingredients for the jalapeno buttermilk dressing. Pulse a few times, for about 30 seconds total, until it's creamy and only small chunks of jalapeno remain.
  • Combine all ingredients for the corn salsa in a bowl, tossing well.
  • In a medium to large salad bowl, layer the romaine lettuce on the bottom. Sprinkle the corn salsa, bell peppers, red onion, avocado, and bacon on top. Drizzle with jalapeno buttermilk dressing.