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Grilled Romaine Southwest Salad with Ancho Avocado Dressing

Grilled Romaine Southwest Salad with Avocado Ancho Dressing

This Grilled Romaine Southwest Salad features grilled romaine dressed with a creamy Avocado Ancho Dressing topped with roasted corn and beans and Fritos.
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Prep Time 25 minutes
Cook Time 5 minutes
Servings: 4
Course: Salad
Ingredients Equipment Method

Ingredients
  

  • 2 heads romaine lettuce washed and split lengthwise
  • 2 tablespoons olive oil
  • 1 batch Ancho Roasted Corn and Beans see below
  • 1/4 batch Avocado Ancho Dressing see below
  • 1/2 cup BBQ Fritos crushed
  • 1/4 cup fresh cilantro
  • 1 jalapeño pepper thinly sliced
  • ¼ red onion thinly sliced
Ancho Roasted Corn and Beans
  • 1 can black beans drained and rinsed
  • 1 cup frozen corn kernals
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
Avocado Ancho Dressing
  • 1 cup Greek yogurt
  • 1 avocado coarsely chopped
  • 1 jalapeño cut into chunks
  • 1 can green chiles
  • 1 clove garlic peeled
  • Juice of 1 lime
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon salt

Equipment

  • 1 Food Processor

Method
 

For the Roasted Corn and Beans
  1. Preheat the oven to 425°F.
  2. Place all ingredients in a large bowl and toss to coat. Pour the mixture onto a large baking sheet lined with parchment paper.
    1 can black beans, 1 cup frozen corn kernals, 1 clove garlic, 1 tablespoon olive oil, 1 teaspoon ancho chili powder, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 teaspoon salt, 1/4 teaspoon cayenne pepper
  3. Roast the beans and corn for 15 minutes or until the corn is golden and the beans have split. Let cool on the sheet for 15 minutes before transfering the beans and corn to a bowl. Set aside until ready to use.
For the Dressing
  1. Place all ingredients in a large food processor. Blitz until smooth. Pour the finished dressing into a bowl, jar or bottle and refrigerate until ready to use.
    1 cup Greek yogurt, 1 avocado, 1 jalapeño, 1 can green chiles, 1 clove garlic, Juice of 1 lime, 1 teaspoon ancho chili powder, 1/2 teaspoon salt
For the Salad
  1. Grease a BBQ grill or cast iron grill pan with the olive oil. Heat the BBQ grill or grill pan over high heat until smoking. Place the lettuce cut side down on the grill or grill pan. Grill the lettuce for 2 minutes.
    2 heads romaine lettuce, 2 tablespoons olive oil
  2. Place half a head of lettuce on each of four plates. Drizzle each lettuce half with Avocado Ancho Dressing and top with a healthy scoop of the Roasted Corn and Beans. Sprinkle each half with jalapeño slices, Fritos, cilantro, and red onion. Serve immediately.
    1 batch Ancho Roasted Corn and Beans, 1/4 batch Avocado Ancho Dressing, 1/2 cup BBQ Fritos, 1/4 cup fresh cilantro, 1 jalapeño pepper, ¼ red onion