HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthwest Salad With Lime Ranch Dressing
Southwest Salad with Lime-Ranch Dressing

Southwest Salad with Lime-Ranch Dressing

with Eggs, Spiced Black Beans & Tortilla chips

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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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

13.4 ounce

Black Beans

1 unit

Poblano Pepper

1 unit


1 unit

Baby Lettuce

1 unit

Roma Tomato

2 unit



1 tablespoon

Southwest Spice Blend

4 tablespoon

Sour Cream


1.5 ounce

Buttermilk Ranch Dressing

(ContainsEggs, Milk)

½ cup

Mexican Cheese Blend


1.5 ounce

Blue Corn Tortilla Chips

1 teaspoon

Chipotle Powder

Not included in your delivery

1 teaspoon

Cooking Oil

1 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories780 kcal
Fat42 g
Saturated Fat13 g
Carbohydrate68 g
Sugar10 g
Dietary Fiber14 g
Protein29 g
Cholesterol235 mg
Sodium800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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• 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.