Dinner · Gluten-Free · Healthy · Lunch · Main Dishes · No-Cook Recipes

Southwest BBQ-Ranch Salad


One recipe I’ve been wanting to experiment with is homemade ranch dressing mix, one that perfectly designed and portioned to be made right inside an individual size Greek yogurt cup. Then, this weekend, I spotted Annie’s brand BBQ sauce while grocery shopping, which inspired something in me, so I purchased it without an exact plan in mind. Later that day, it hit me; I will perfect the Greek Yogurt Ranch dressing and use it with the all-natural BBQ sauce to make a south-west style salad. BBQ Chicken Salad with black beans, corn, and avocado was a dinner my mom made all the time and it’s so simple and delicious. I eliminated the chicken, obviously, so this recipe is also a no cook recipe, great for this mid-summer heat.

For the Greek Yogurt Ranch, I added a dash of this and a sprinkle of that into a 4% Greek yogurt cup until the flavor was on point. After a little bit of experimentation, I nailed it. It’s so rich and flavorful, I don’t feel at all like I’m missing out on the high-fat mayo and/or sour cream versions. I’, not a huge fan of bottled salad dressings or pre-made mixes, so I’m so excited to have this simple recipe down.

Finally, for the salad, I layer organic canned black beans and corn, freshly chopped scallions, and ripe avocado on top of organic mixed greens. I then top it off with drizzles of my ranch and the BBQ sauce. That’s it! No cooking, very little chopping, healthy, hearty, and so freakin’ good.


Southwest Style BBQ-Ranch Salad
Serves: 2    Start to Finish: 20 minutes
5 ounces Lettuce (I used 1 container of Organic Girl 50/50 mix)
1 cup Corn, canned, drained
1 cup Black Beans, canned, drained and rinsed
1 ripe Avocado, diced
2 Scallions, trimmed and chopped
1/2 cup Greek Yogurt Ranch Dressing (click here for my recipe!)
4-6 TBS all-natural BBQ Sauce (I used Annie's Brand)

To Make:
Divide Lettuce between 2 large bowls or plates (or one big bowl if you prefer
family style). Divide corn, black beans, scallions, and avocado evenly and
layer over lettuce. Drizzle each serving with 3-4 TBS ranch dressing and then
2-3 TBS BBQ sauce. Eat up.


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