Easy Spicy Santa Fe Taco Salad and Creamy Cilantro Ranch

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Bright. Colorful. Delicious. This Spicy Santa Fe Salad that is full of beans, corn, cheese and combination of salsa and cool cilantro ranch for a perfect Mexican-style treat!

Any time I make a salad, on some level, it feels kind of like a let down. I’ve set aside the time to cook. We have tons of ingredients. I could be making these glittery fruit tarts or this succulent stuffed quail. I could be cooking literally anything I want. And I’ve chosen to make…a salad?

But this salad is one of the few that doesn’t make me feel intrinsically sad. Probably because it’s what I make when I feel like I really should be healthy, but just don’t feel like it.

A great salad for the winter months is this winter pear and kale salad with homemade cranberry balsamic dressing.

Full of all the yummy things you find in a taco like beans, corn, salsa, cheese…but over greens! So it’s like…nutritious, right?

Looking for a healthier, low-carb option? Here’s a protein-packed fresh edamame and tomato salad!

Jump to Recipe

TLDR

• Rinse some salad greens.
• Drain a can of whole kernel corn
• Drain a can of black beans
• Grate about ½ cup cheddar cheese
• Crush 1 cup tortilla chips
• Slice 1 avocado into cubes
• Halve about 1 cup cherry tomatoes
• Combine all together
• Toss with ¼ cup salsa and ¼ cup creamy cilantro ranch
• Devour.

How to Make (and Un-Make) a Taco Salad

Salads. Healthy option. Quick to make. Easily adjustable.

And yet, I hate writing salad recipes. Why? Because there are so many darn options! 

Salads are probably the most customizable food on the planet. Not a fan of salsa? Leave it out and just add extra tomatoes. Don’t like tortilla chips? Substitute croutons. If black beans aren’t your thing, use chickpeas. 

But then, of course…can you call it the same salad? Haven’t you just gone and created an entirely new salad? Can one truly customize a salad recipe without undermining the entire definition of the original? These are the serious questions that keep me up at night.

Now I’ll get down off my metaphysical plane and give you some ideas for how to take this perfectly good salad recipe and turn it into something else. (If that’s what you want, why are you here? Just make your own salad!)

Greens

Most people use romaine lettuce for their taco salads.

I hate that. Romaine tastes like grass-flavored water. So I used mixed greens. They’re prettier. And they taste like real vegetables.

But if you want to stick with your precious romaine, go for it. This is one area of customizing that doesn’t matter too much.

Beans and Corn

Taco salads typically stick Mexican-style flavors. (As opposed to say, Mediterranean taco flavors?) Black beans and pinto beans are the best options here. Sweet corn is another classic addition, but you can skip it if necessary. I personally wouldn’t recommend adding Spanish rice as it weighs the salad down too much.

If you really hate black or pinto beans and corn, I suppose you could go with Mediterranean flavors like chickpeas and olives. (But that is, in fact, a different damn salad.)

Cheese

Freshly grated cheddar is my personal favorite. But you could also try pepper jack or queso fresco (queso blanco) or any combination of the three!

Tortilla Chips

This is called a taco salad. What else would you use? Seriously. If you really hate tortilla chips, then why are you here?! Go find something called anything-but-a-taco salad.

My mother used to make this recipe with fritos. I find them too salty now, but if you’re out of tortilla chips or…hate them…use fritos.

These days I use either plain tortilla chips or blue corn chips. Both make a perfect crunch and chippy flavor. If I’m feeling extra spicy (when am I not), I go for red hot blue corn chips. Sometimes you need an extra kick. Especially when it comes to salad. 

Fresh Vegetables

Important in any salad, fresh veggies add a bit of texture and flavor difference. Besides, can you imagine a taco salad without some rich creamy avocado? No. You can’t.

I usually cut up a few cherry tomatoes for their acidity. There are alot of heavy foods like corn, beans, ranch. Extra acidity always helps. Especially if you’re not adding salsa.

You could also try adding some fresh cucumber.

Optional Additions

I’ve spent alot of time talking about how you can make this salad into something else. Here are a few suggestions for how to change up this recipe while still retaining some semblance of taco salad.

• Chopped red onions
• Fresh or pickled jalapeños
• Ground beef or pork (seasoned with cumin, paprika, coriander, and cayenne)
• Sliced grilled chicken
• Fresh Lime
• Fresh Cilantro, minced

Dressings

I like to take a page out of Chili’s handbook here and combine a fresh, spicy salsa with a cooling, creamy ranch. The opposing flavors mean it’s both spicy and refreshing. And the combination of textures makes for a more interesting salad. Using two dressings also makes this salad extra wet. Points in its favor. No one likes a dry salad. This is a life lesson in fact, most things are better wet. Moving on…

What can I serve with Taco Salad?

A taco salad can make a perfectly hearty main dish on its own, especially if you’re adding meat or chicken. But if you’re opting to use the salad as a side dish try something with a Mexican-style flavor. This Spicy Baked Basa in Tomatillo Sauce is one of my go-tos. Or use it as a healthy side dish to these Cheesy Soft Chicken Tacos!

Want a brunch option? Try these Classic Tex-Mex Breakfast Migas and serve a spicy taco salad on the side too!

What wines pair with Taco Salad?

You can’t go wrong with a crisp and citrusy Albariño from sunny Spain. Imagine it just like a spritz of sparkling lemon or lime on the side. You could also enjoy a bright Pinot Grigio or dry Riesling too.

Looking for a red instead? Try a light Grenache or slightly chilled Zinfandel.