I’m posting this recipe for buttermilk ranch dressing from Simply Salads cookbook for my youngest. This is her most often-requested recipe. She especially likes it as part of a barbecue chicken salad from the same book. The salad has a black bean and corn salsa, avocados and lettuce and is topped with grilled chicken breasts brushed with barbecue sauce. I’ve served it several times for guests and it’s always a hit.
Black Bean and Corn Salsa
This black bean and corn salsa makes a great addition to green salads.
Ingredients
- 1 15- oz can black beans, rinsed and drained
- 1/2 cup corn kernels canned, frozen or fresh
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 red onion, diced
- 3 Tablespoons chopped fresh cilantro leaves
- 1 Tablespoon olive oil
- 2 teaspoon red wine vinegar
- 1-2 teaspoons lime juice
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
Instructions
- Mix everything up in a bowl and season to taste.
But the real secret to the salad is to have good buttermilk ranch dressing! I’ve increased the amount of sour cream so feel free to cut it back to 1 Tablespoon if you’d like.
Buttermilk Ranch Dressing
Here’s an easy ranch dressing with buttermilk, sour cream and mayonnaise.
Ingredients
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 Tablespoon minced fresh chives
- 1/2 teaspoon minced garlic
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dry mustard
- 1/4 teaspoon apple cider vinegar
- salt and pepper to taste
Instructions
- Mix all the ingredients together and then refrigerate until ready to serve.
I have several other ranch dressing recipes on the site, including this one, this one and this one.
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