Southwestern Chopped Salad with Cilantro Dressing

Serves: 4

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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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
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


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.


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