Flavorful & Healthy Tex-Mex Salad: Homemade Ranch Style Beans & Zesty Dressing
Prepare to transform your lunch, elevate your side dishes, or savor a light, meatless dinner with this incredible Tex-Mex salad. Featuring your choice of savory homemade or convenient canned ranch-style beans, this recipe delivers a burst of flavor and a satisfyingly healthy meal that’s both quick to assemble and deeply rewarding. Get ready to add this to your regular menu rotation, and for more inspiring culinary creations, visit our Quick Healthy Recipes page!
Rediscovering a Classic: The Tex-Mex Salad That Stays With You
Imagine a salad so delightfully flavorful that you find yourself looking forward to lunch just as much as dinner. This isn’t just any salad; it’s a recipe born from a cherished college memory, a dish that has truly stood the test of time. After revisiting my recipe for a healthier American “French” dressing, I instantly recalled this particular Tex-Mex creation. It dawned on me that a recipe capable of sparking such vivid culinary nostalgia, years later, deserved its very own spotlight and a dedicated recipe post. It’s more than just a meal; it’s an experience that lingers, promising vibrant flavors and satisfying textures with every bite.
This Tex-Mex salad brings together all the classic elements you’d expect: crisp lettuce, ripe tomatoes, sharp onions, briny olives, delicious cheese, and crunchy tortilla chips. Yet, what truly sets this salad apart and makes it an unforgettable dish is the distinctive choice of beans and, without a doubt, the exceptionally flavorful homemade salad dressing. While it might be tempting to reach for a store-bought bottle to save time, I urge you to trust me on this one: the experience simply won’t be the same. The magic truly lies in the dressing, which, thankfully, only takes about five minutes to whip up – a small investment for a massive flavor payoff.
Healthier Twists for a Modern Plate
My goal was to recreate that beloved college salad while making it healthier and even more accessible. The first significant change involved crafting a dressing that was less sugary and oily without compromising its rich, tangy character. Next, I made a conscious choice regarding chips. To avoid genetically modified organisms (GMOs), I exclusively opt for organic tortilla chips. It’s a small but meaningful adjustment, leaving me to ponder why a classic like Fritos can’t be made with organic corn – a common culinary lament for health-conscious foodies. Reducing the amount of cheese was another step towards a lighter profile. Finally, and perhaps most crucially, I turned my attention to the beans, which are the heart and soul of this Tex-Mex delight.
The Heart of the Salad: Ranch Style Beans – Canned vs. Homemade
For years, I would exclusively purchase those specific cans of ranch-style beans just for this salad. That’s how truly good and essential they felt to the recipe. However, in my journey towards more wholesome eating, I eventually decided to scrutinize the ingredient list – a step I admittedly put off for a while. We all have those “special treats” that fall into the 20% allowance of the 80/20 rule, don’t we?
Upon closer inspection, the ingredients weren’t entirely alarming, but certain components did give me pause:
Water, Pinto Beans, Tomato Puree, Blend of Vegetable Oils and Animal Fat(Partially Hydrogenated Soybean Oil and/or Partially Hydrogenated Cottonseed Oil and Rendered Beef Fat), Contains Less than 2% of: Salt, Chili Peppers, Sugar, Paprika, Vinegar, Spices, Onion Powder, Garlic Powder, Natural Flavorings, Soy Lecithin.
The presence of partially hydrogenated oils – known for their unhealthy trans fats – coupled with “natural flavorings” (which I’ve learned aren’t always as natural as they sound) and soy lecithin prompted me to seek an alternative. I wanted a version I could make myself, ensuring complete control over the ingredients, but it had to be easy. After all, who wants to dedicate extensive time to preparing a daily lunch? Furthermore, developing a homemade version meant I could enjoy this fantastic Tex-Mex salad whenever the craving struck, without needing to stock a specific canned product.
By studying the original ingredient list and drawing inspiration from a few online recipes, I successfully developed a homemade ranch-style bean recipe using simple pantry staples like pinto beans, tomato paste, water, and common seasonings. As you can see in the comparison photo, my homemade version on the left appears a bit darker and thicker, but the flavor profile, when integrated into the salad, proved remarkably similar to the canned original. The process is genuinely straightforward: simply combine all the bean ingredients in a small saucepan, bring them to a boil, and then allow them to cool while you prepare the rest of your salad. This additional step adds only a few minutes to your overall preparation time but yields a fresher, healthier, and equally delicious bean component.
Assembling Your Perfect Tex-Mex Salad
Once your ranch-style beans – whether homemade or canned – are ready, assembling this vibrant Tex-Mex salad is a breeze. Begin by layering the crisp romaine lettuce, juicy chopped tomatoes, thinly sliced sweet onion, savory shredded cheddar cheese, and optional sliced olives into a large serving bowl. The key to maintaining the perfect texture and preventing sogginess is to add the beans, crunchy tortilla chips, and the star homemade dressing right before you’re ready to eat. This ensures every component remains fresh, crisp, and bursting with flavor. For those on the go, this salad is also an excellent candidate for meal prep in a mason jar. Layer the dressing and beans at the bottom, then the firmer vegetables, followed by lettuce, and pack the chips in a separate baggie. When lunchtime arrives, simply dump everything into a bowl (or mix directly in the jar if there’s space), and you’ve got a fantastic, portable meal!
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The Non-Negotiable Homemade Dressing
While making your own ranch-style beans is highly recommended for health and convenience, it’s not strictly mandatory; feel free to stick with your preferred canned variety if that suits you. However, the homemade version provides unparalleled control over ingredients and ensures you can enjoy this salad whenever you desire, regardless of what’s stocked at the store. What truly is non-negotiable, though, is the incredible homemade dressing. It’s the secret ingredient that elevates this recipe from good to absolutely phenomenal. The added benefit? You’ll have a fantastic, versatile dressing on hand to enhance countless other salads and dishes.
Yes, this Tex-Mex salad might involve a few more steps than a basic garden salad, especially if you opt for the homemade beans and dressing. But I assure you, every extra moment spent is undeniably worth it. The depth of flavor, the satisfying textures, and the wholesome ingredients make this a standout dish that truly deserves its prominent place in your recipe collection.
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Tex-Mex Salad with Ranch-Style Beans & Homemade Dressing
Ingredients
For Homemade Ranch Style Beans:
- 1 can pinto beans
- 2 tablespoons tomato paste*
- 4 to 5 tablespoons water or to desired consistency
- 1½ teaspoons salt or to taste
- 1½ teaspoons beef bullion
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon vinegar
For Salad:
- 1 head romaine lettuce chopped
- 2 to 3 plum tomatoes chopped (slicing tomatoes work, too)
- 1/2 large sweet onion sliced
- 1/3 cup shredded cheddar cheese
- 1/2 can olives sliced (optional)
- 1 cup crushed tortilla chips**
- 1 can Ranch Style Beans with sauce or homemade version included here
- Homemade American-French Dressing or your favorite tomato-based dressing
Instructions
Homemade Ranch Style Beans:
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If making homemade beans, combine all the bean ingredients in a small saucepan and bring to a boil over medium-high heat. Remove from heat and let cool while making salad.
Salad:
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Add lettuce, tomatoes, onion, cheese, and olives if using to a large serving bowl.
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Make homemade American French Dressing in a blender.
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Right before serving, mix the salad base with the dressing, beans, and chips. Divide into 4 servings and garnish with more chips if desired.
Notes
**Any tortilla chips will work, but my favorite are Frito chips. However, I don’t buy them anymore since I stick to organic corn to stay away from GMOs. Instead I use Trader Joe’s Organic Corn Chip Dippers which are just like dipping Fritos.
Nutrition
More Easy Salads You May Like:
Classic Caesar Salad with Homemade Dressing and Croutons
Easy Chopped Salad
Greek Tuna and Tomato Salad
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