Southwest Salad with Lime-Ranch Dressing

Name: Southwest Salad with Lime-Ranch Dressing with Eggs, Spiced Black Beans & Tortilla chips
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 13.4 ounce Black Beans; 1 unit Poblano Pepper; 1 unit Lime; 1 unit Baby Lettuce; 1 unit Roma Tomato; 2 unit Eggs; 1 tablespoon Southwest Spice Blend; 4 tablespoon Sour Cream; 1.5 ounce Buttermilk Ranch Dressing; ½ cup Mexican Cheese Blend; 1.5 ounce Blue Corn Tortilla Chips; 1 teaspoon Chipotle Powder; 1 teaspoon Cooking Oil; 1 teaspoon Sugar; Salt; Pepper

with Eggs, Spiced Black Beans & Tortilla chips

Recipe Development TeamPublished on August 04, 2021

4.1

(1K customers rated)

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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.

Tags:

Veggie

Allergens:

Eggs

•Milk

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

13.4 ounce

Black Beans

1 unit

Poblano Pepper

1 unit

Lime

1 unit

Baby Lettuce

1 unit

Roma Tomato

2 unit

Eggs

(Contains: Eggs)

1 tablespoon

Southwest Spice Blend

4 tablespoon

Sour Cream

(Contains: Milk)

1.5 ounce

Buttermilk Ranch Dressing

(Contains: Eggs, Milk)

½ cup

Mexican Cheese Blend

(Contains: Milk)

1.5 ounce

Blue Corn Tortilla Chips

1 teaspoon

Chipotle Powder

Not included in your delivery

1 teaspoon

Cooking Oil

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Small pot

•Strainer

•Zester

•Large Pan

•Small Bowl

•Whisk

•Large Bowl

Instructions

• 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.