The Gluten-Free Vegan: Santa Fe Taco Salad with Cool Salsa Ranch

I am just a little too obsessed with this recipe, and I know my fellow dinner salad fans will definitely be on board.

With corn, black beans, chunks of avocado, and tortilla chips, all layered with a zesty salsa-based ranch dressing, this might be enough to pull you away from yet another heavy Taco Tuesday night out.

Treat yourself to taco shop flavor without any of that taco shop grease. You won't regret it!

Santa Fe Taco Salad with Cool Salsa Ranch




To Make Salad -

1 bunch arugula, rinsed

8 ounces mixed greens, rinsed and torn to bite-size

1 pint cherry tomatoes, rinsed

1 can black beans, drained and rinsed

3 - 4 ears fresh corn (about 2 1/2 cups), cut from cob

1 avocado, peeled, pitted and cubed

Beanfield's Bean & Rice Ranch chips

To Make Dressing -

1/2 cup coconut milk

1/2 cup vegan mayonnaise

2 teaspoons apple cider vinegar

3 - 4 fresh chives, minced fine

2 teaspoons dried parsley

2 teaspoons onion powder

1 teaspoon garlic powder

A pinch sea salt and black pepper

3 fresh Roma tomatoes, diced fine

1 shallot, peeled and diced fine

1 small jalapeño pepper, stems, ribs, seeds removed, diced fine

Juice of 1 lime


1) In blender, combine coconut milk and mayo, cover tightly and blend at highest speed until smooth. Add apple cider vinegar, chives, parsley, onion powder, garlic powder, salt and pepper – blend to combine.

2) In small mixing bowl, combine tomatoes, shallot, jalapeño, and lime juice. Add to vinegar mixture and combine. Store the dressing, covered, in refrigerator to chill.

3) Arrange greens on serving platter or divide between individual plates. Top greens with tomatoes, beans, corn, and avocado.

4) Pour dressing over salad and serve.

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