Crispy Tortilla and Black Bean Salad with Creamy Jalapeno Ranch

We don’t usually eat ranch dressing in our house. My husband’s taste for a side of ranch with everything (including pizza, fries, and burgers) in college caused a 30 pound weight gain. Once he graduated, he lost the weight and never looked back. Good riddance, ranch dressing!

But when visiting my sister in Austin a few months ago, we feasted on chips and salsa dipped in Chuy’s famous creamy jalapeno dip – which tastes basically like spicy ranch dressing. It’s so good. I could not get enough. So I got to work making my own version.

On a salad! So I can feel better about it, right? At least it’s not poured over a slice of cheese pizza.

Ingredients: (makes 2 large salads)

1 15 oz can black beans, drained and rinsed
1/2 cup purple onion, diced
2 Tablespoons chopped cilantro (leaves only)
1 lime
2 hard boiled eggs, chopped
1 avocado, chopped
1/2 cup grape tomatoes, sliced
2 cups lettuce, chopped
1 cucumber, peeled and chopped
1 jalapeno, chopped
1 cup ranch dressing
tortilla chips
1/2 teaspoon salt

Directions: In a bowl, combine the black beans, cilantro, purple onion, juice of half the lime and salt.

Next, add the egg, cucumber and avocado.

Finally, add the lettuce and tomatoes and toss.

To make the jalapeno ranch, use a food processor to blend together the ranch dressing, jalapeno and remaining lime juice (add the zest too if you like). Pulse until creamy.

Serve the salad in a bowl with crushed tortilla chips on top. As much as you like!