Southwestern Chopped Salad with Cilantro Dressing
Serves:
4
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The dressing and salad are a perfect marriage - so crisp and refreshing. I love to grab a spoon and scoop up all the beautiful colors.
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Ingredients:
| 1 head | romaine lettuce |
| 15 ounces | can black beans, rinsed and drained |
| 1 | large orange bell pepper |
| 1 pint | cherry tomatoes |
| 2 cups | corn |
| 5 | green onions |
| 1 to 2 | avocado |
| DRESSING | |
| 1 cup | loosely packed cilantro, stems removed and roughly chopped |
| 1/2 | avocado (or 1/2 cup plain yogurt) |
| 2 tablespoons | fresh lime juice (about 1/2 lime), more to taste |
| 1 to 2 | garlic clove |
| 1/4 cup | olive oil |
| 1 1/2 teaspoons | white wine vinegar |
| 1/8 teaspoon | salt |
Directions:
To make the dressing puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, bell pepper, tomatoes, green onions and avacado.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.
Source: thegardengrazer.com
