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Barbecue Ranch Chopped Salad

Name: Barbecue Ranch Chopped Salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 6-8
Ingredients: ½ cup unsweetened plain coconut yogurt; ½ cup mayonnaise; 2 Tbsp white wine vinegar; 1 tsp onion powder; 1 tsp garlic powder; ½ tsp dried dill; 2 tsp dried parsley; 2 tsp dried chives; 1 tsp kosher salt; Freshly cracked black pepper; 2 (15-ounce) cans pinto beans, drained and rinsed; ½ cup low-sugar barbecue sauce; ¼ tsp kosher salt; 6 romaine hearts (about 2 pounds), chopped into bite-size pieces; 2 large ripe tomatoes, chopped; 1 English cucumber, chopped; 2 large, ripe avocados, chopped into 1-inch pieces; 2 bunches green onions, white and green parts, sliced thin; 2 large carrots, peeled and chopped; 2 cups crumbled tortilla chips

Image of Barbecue Ranch Chopped Salad — Photo by Christine Han

Servings

6-8

Prep Time

15 minutes

Cook Time

2 minutes

"The dairy-free ranch dressing we use here is reason alone to make this delicious salad. You will use it over and over again, in many ways. Feel free to add chicken if you’re after the traditional barbecue chicken thing. This salad is chock-full of texture and color but it does play well with others."

Excerpted from BIG BITES: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun by Kat Ashmore. Copyright © 2024 by Kat Ashmore. Photo copyright © 2024 by Christine Han photography. Published by Rodale Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved.

Author:

Kat Ashmore

Ingredients

DAIRY-FREE RANCH DRESSING

½ cup unsweetened plain coconut yogurt
½ cup mayonnaise
2 Tbsp white wine vinegar
1 tsp onion powder
1 tsp garlic powder
½ tsp dried dill
2 tsp dried parsley
2 tsp dried chives
1 tsp kosher salt
Freshly cracked black pepper

CHOPPED SALAD

2 (15-ounce) cans pinto beans, drained and rinsed
½ cup low-sugar barbecue sauce
¼ tsp kosher salt
6 romaine hearts (about 2 pounds), chopped into bite-size pieces
2 large ripe tomatoes, chopped
1 English cucumber, chopped
2 large, ripe avocados, chopped into 1-inch pieces
2 bunches green onions, white and green parts, sliced thin
2 large carrots, peeled and chopped
2 cups crumbled tortilla chips

Directions

TO MAKE THE DAIRY-FREE RANCH DRESSING:

In a small bowl, combine the coconut yogurt, mayonnaise, vinegar, onion powder, garlic powder, dill, parsley, chives, salt, and a few cracks of pepper and whisk until very smooth. Reserve.

TO MAKE THE CHOPPED SALAD:

In a medium saucepan over medium- low heat, combine the pinto beans with the barbecue sauce and salt. Cook for 1 to 2 minutes until warmed through, then set aside.
Place the chopped romaine in a large serving bowl.
Add in the tomatoes, cucumber, avocado, half of the green onions, and the carrots. Toss to combine. Drizzle in the dressing and toss to coat.
Top with the prepared barbecue beans, the tortilla chips, and the remaining green onions. Serve immediately.

Recipe Note

Signed copies of BIG BITES: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun by Kat Ashmore are available for purchase here:

Elm Street Books