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


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


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.