Toss crisp lettuce and other veggies with a velvety vinaigrette made with fiber- and protein-rich creamy cannellini beans, chilies, lime, cilantro and hot-pepper sauce.

   For the Creamy Cilantro-Lime Vinaigrette dressing:
   1 can (about 15 ounces) cannellini beans, drained and rinsed
   1/4 cup canned, diced green chilies
   1/4 cup fresh lime juice
   1/4 cup hot water
   1/4 cup chopped cilantro
   1 tablespoon olive oil
   1 teaspoon hot pepper sauce
   1 clove garlic, halved
   Kosher salt, to taste
   
   For the salad:
   1 bag (9 ounces) romaine lettuce mix or 1 pound romaine lettuce, cleaned of damaged leaves, cored, washed, and broken into bite-size pieces
   1 head (small) radicchio, cored and broken in bite-size pieces
   36 grape tomatoes, halved
   1 15-ounce can posole (whole hominy), drained and rinsed
   1 cup shredded carrots
   3 scallion (green onions), trimmed and sliced
   1/3 cup canned, sliced ripe olives


To make the dressing purée all of the dressing ingredients in a blender or food processor until smooth.

Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve.

 

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