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Southwest Salad with Chipotle Ranch Ingredients 15 oz black beans, drained and rinsed 10 oz cherry tomatoes, halved red onion, thinly sliced 2 ears of corn, kernels cut from the cob 3 hearts of romaine, sliced 1 bell pepper, chopped into large chunks For Serving Avocado slices Tortilla strips For The Chipotle Ranch Dressing 8 oz sour cream cup mayo 3 chipotle peppers in adobo sauce 1 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon dill teaspoon salt 1 tablespoons lime juice Instructions Chop up the romaine lettuce and place it in a bowl
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