Roasted Bell Pepper Salad

This roasted bell pepper salad with southwestern ranch dressing is my new favorite way to eat bell peppers… seriously! Although this recipe is meatless, but you could easily add your favorite grilled protein to make it a heartier meal.  We added smoked pork, it was a winning combo!

Start by mixing your southwestern ranch dressing.  Super simple… it’s 1/3 cup ranch dressing mixed with 3 tablespoons of your favorite red enchilada sauce. I mixed it in a mason jar and kept it in the fridge until ready to serve. You’ll have some extra, I used it on salads throughout the week just to mix things up a bit!

Next, it’s time to roast the bell peppers.  You can use whatever colors of peppers you like, I did one each of yellow, green and red to get some great color in the dish. I cut mine up into similar sized bites for even roasting time. Lay out some parchment paper on a cookie sheet and preheat the oven to 450.  Put the peppers in the oven for 25-30 minutes, rotating the pan in the oven every 10 minutes or so.

While the peppers are roasting, it’s time to get the rest of the salad components ready.  I start with chopped romaine lettuce, and I make the salads right into individual bowls for family dinner.  One bunch of romaine lettuce makes about 4 dinner-sized salads for us. If you only need 2 salads, I recommend putting the remaining lettuce right into 2 individual tupperware containers for lunch the next day! Once you split the lettuce into 4 bowls, it’s time for all the yummy toppings!

Drain and rinse one can of pinto beans, then divide among your salad bowls.  Next, divide 3/4 cup fresh or thawed from frozen corn kernels among the salads.  Follow this with one large diced tomato and one large diced avocado.  Finally, garnish each salad with green onion and shredded cheese, if desired.

Once your bell peppers are out of the oven, top each salad with a handful of roasted peppers, and drizzle with the southwestern ranch dressing.  The perfect way to spice up your salad routine!

4.67 from 3 votes
Print

Roasted Bell Pepper Salad with Southwestern Ranch Dressing

Course Salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author huntersmama

Ingredients

Southwestern Ranch Dressing

  • 1/3 cup ranch dressing
  • 3 tbsp red enchilada sauce

Roasted Bell Pepper Salad

  • 3 bell peppers any color
  • 1 head Romaine lettuce
  • 1 can pinto beans drained and rinsed
  • 3/4 cup corn kernels fresh or thawed from frozen
  • 1 large tomato diced
  • 1 large avocado diced
  • green onion
  • shredded cheese optional

Instructions

Southwestern Ranch Dressing

  1. Mix the ranch dressing and red enchilada sauce together, store in the fridge until ready to serve.

Roasted Bell Pepper Salad

  1. Preheat the oven to 450.

  2. Cut the bell peppers into bite-sized pieces and arrange skin side up on a parchment lined baking sheet.

  3. Roast the peppers for 25-30 minutes, rotating the baking sheet at 10 minute intervals.

  4. While the peppers are roasting, wash and chop the lettuce. Divide into 4 large salad bowls.

  5. Divide the pinto beans, corn, tomato and avocado evenly among the 4 salad bowls.

  6. Garnish each salad with green onion and shredded cheese, if desired.

  7. Top salads with roasted pepper slices and drizzle Southwestern Ranch Dressing over each.

We hope you enjoy!

Love,

Hunter and Mama

9 thoughts on “Roasted Bell Pepper Salad

Leave a Reply

Your email address will not be published. Required fields are marked *