Southwest Salad with Lime-Ranch Dressing
with Eggs, Spiced Black Beans & Tortilla chips
- Eggs
- Milk
Move over, side salad: this meal is a hearty Southwestern-style feast. After roasting black beans and poblano in Southwestern-style spices, you’ll hard-boil eggs and make a creamy lime-ranch dressing. Toss that all over crisp romaine lettuce, and dress it all up with cheese, fresh tomato, and crunchy blue corn chips—now that’s a satisfying meal.
Ingredients
1 unit
Baby Lettuce
1 teaspoon
Chipotle Powder
2 unit
Eggs
(Contains: Eggs)
4 tablespoon
Sour Cream
1.5 ounce
Blue Corn Tortilla Chips
1 unit
Long Green Pepper
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a small pot of water to a boil. Wash and dry produce. • Halve, core, and thinly slice poblano into strips. Drain and rinse beans. Zest and quarter lime. Trim and discard root end from lettuce; chop into bite-size pieces until you have about 4 loose cups (8 loose cups for 4 servings). Dice tomato into ¼-inch pieces.
• Once water is boiling, using a spoon, carefully lower eggs* into pot. Reduce heat to low and cover pot. Simmer until hard boiled, 11 minutes (you’ll finish the eggs in step 5).
• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add poblano and beans; season with Southwest Spice, salt, and pepper. Cook, stirring occasionally, until poblano is browned and tender, 5-7 minutes. • Turn off heat. Let cool at least 5 minutes.
• Meanwhile, in a small bowl, whisk together sour cream, ranch dressing, 1 tsp sugar (2 tsp for 4 servings), a pinch of lime zest, juice from two lime wedges (juice from whole lime for 4), and ¼ tsp chipotle powder (taste and add more if you like things spicy). Season lightly with salt and pepper to taste.
• Once eggs have cooked 11 minutes, drain, keeping eggs in pot. Cover eggs with enough cold water to cover by 2 inches. Soak until cool to the touch, 5-10 minutes. • Peel eggs. (TIP: Rinse peeled eggs with water to remove shell fragments.) Quarter eggs lengthwise; season with salt and pepper.
• In a large bowl, toss lettuce, tomato, and bean mixture with half the dressing. • Divide salad between plates. Top with Mexican cheese, eggs, remaining dressing, and remaining lime zest. Crumble tortilla chips over top. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty blend of Southwestern flavors, with some finding the lime-ranch dressing especially delicious 🍲.
- Ease of prep: Most found it quick and simple to prepare, though a few felt it required more effort than expected for a salad.
- Suggestions: Consider adding corn, cilantro, or chicken for extra flavor; some preferred cooking beans and peppers separately for better texture.
- Portions: Several mentioned wanting more lettuce and dressing; a few found it light for a main course.
- Eggs: Some had issues with eggs sticking to or breaking in the packaging; consider including pre-boiled eggs or improving packaging.
Reviews from our home cooks
This was amazing. The small head of romaine was the perfect size and oh so fresh! I was stunned that the two raw eggs made it here intact and lovely. The dressing was so tasty and unique. Definitely a winner.
Love how simple the dressing was to make and coating the veggies and salad before drizzling extra. My husband and I ate the entire dish and will remake in the future. 5 star dish!
This one surprised me. I thought it'd be nice to try out a salad... well it wasn't just nice, it was amazing!! Perfect dressing and combination of toppings
Fabulous! Cut down on the chips, beans, and left the sugar out of the dressing to accommodate my blood sugar issues and it was wonderful both in taste and for my blood sugar reading.
We loved this salad! The dressing was delicious. I did hard boil the eggs ahead of time because I prefer them really cold.
This was delicious. Loved the hard-boiled egg addition. And the southwestern spice on the beans was really delicious
This dish was SO delicious!! My eggs arrived intact (🥳)!! I would love more salad options; yes, even in the Fall and Winter!
Loved the salad, one of my favorites so far! Would have included 2 more eggs for extra protein
This was great and extremely easy to make! Go easy on the lime zest.
Looked good, smelled good. Tasted just ok. The dressing was somewhat bland. The peppers were too firm (cooked according to directions), and I'm not sure the black beans agreed with the rest of the salad. Overall it didn't meld very well.
