Salads · Tex-Mex · 25 min
Tex-Mex Salad Flatbread with Beans, Corn & Avocado Ranch Dressing
- 25 min
- 2–6 servings
- 683 kcal / serving
A crisp flatbread topped with a zesty bean and corn salad, finished with a creamy avocado ranch dressing. It comes together quickly for weeknights, balancing fresh greens with hearty beans and a bright lime finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- 1 (15 oz) canblack beans
- ¼ (8 oz) blockcheddar cheese
- ½ small bunchcilantro
- ½ cupfrozen corn
- 1lime
- ¼ cupplain Greek yogurt
- ½ mediumred onion
- ½ (5 oz) pkgspring mix (mixed greens)
- 1tomato
- 2whole grain pitas
- limes
- tomatoes
- avocados
- red onions
From the pantry: chili powder, cumin, ground, extra virgin olive oil, garlic powder, honey, onion powder, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½avocado
- ½ small bunchcilantro
- 1lime
- ½ mediumred onion
- ½ (5 oz) pkgspring mix (mixed greens)
- 1tomato
- limes
- tomatoes
- avocados
- red onions
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
- ¼ cupplain Greek yogurt
Bakery & bread
- 2whole grain pitas
Frozen
- ½ cupfrozen corn
Pantry & dry goods
- 1 (15 oz) canblack beans
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| frozen corn | ½ cup | 1 cup | 1 ½ cups |
| lime | 1 | ||
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| spring mix (mixed greens) | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| tomato | 1 | 2 | 3 |
| whole grain pitas | 2 | 4 | 6 |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F and warm a baking sheet on the rack.
- Wash produce, then halve and pit the avocado, slicing it thinly in the skin and scooping the flesh into a small bowl to mash until smooth.
- Squeeze half a lime into the avocado and set the rest aside for serving; stir the mashed fruit, yogurt, honey, and spices into a smooth dressing.
- Dice the tomato into small pieces and transfer to a large bowl together with the onion; finely chop the cilantro and add to the bowl.
- Rinse the corn and beans in a colander, then let them drain while you prepare the greens.
- Place pitas on the hot baking sheet, drizzle with oil, and toast 2–3 minutes until crisp; remove and keep warm.
- Combine corn, beans, and mixed greens with the tomatoes and onions in the large bowl; toss to mix, then transfer to the pitas. Scatter shredded cheddar over the top and drizzle with the avocado-yogurt dressing; serve with lime wedges on the side.
Two tips
- Prep the dressing ahead and refrigerate until ready to use.
- Turn leftovers into a quick wrap by adding extra greens and wrapping in a pita with the dressing.
Nutrition per serving
- Calories
- 683 kcal
- Protein
- 31 g
- Carbs
- 93 g
- Fat
- 25 g
- Fiber
- 25 g
- Sodium
- 1005 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.