Southwestern Chopped Salad with Creamy Cilantro-Lime Dressing
Ingredients
- 1 large head romaine
- 15 oz. can black beans
- 1 orange bell pepper
- 10 oz. cherry/grape tomatoes
- 2 cups cooked sweet corn (i use organic frozen corn and thaw it)
- 5 green onions
- for the creamy cilantro-lime dressing:
- 1 cup loosely packed cilantro (stems removed and roughly chopped)
- 1/2 avocado (or 1/2 cup plain vegan yogurt)
- 2 tbsp. fresh lime juice (about 1/2 lime, more to taste)
- 1-2 garlic cloves
- 1/4 cup olive oil (for oil-free, sub a little water to thin)
- 1 1/2 tsp. white wine vinegar
- 1/8 tsp. salt
- recommended: agave & cumin to taste
Preparation
Make the dressing: blend all dressing ingredients in a food processor/blender until smooth
Taste and adjust seasonings if necessary
I love the addition of a little cumin, and agave to sweeten!)
Chop romaine, bell pepper, tomatoes, and green onions
Rinse and drain black beans
Place all salad ingredients in a large bowl
Toss with desired amount of dressing
