Southwest Chopped Salad with Cilantro Dressing January 11 2016


This is the vegetarian version of the salad. It's also delicious with grilled chicken or fish. It's a great make-ahead salad to enjoy in your lunch all week. Just keep the lettuce and salad dressing separate until time to toss.
Ingredients --
Large head of romaine or 2 small
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (frozen, thawed)
5 green onions
half avocado diced (optional)
Creamy Cilantro-Lime Dressing
Directions --
Finely chop romaine, bell pepper, tomatoes and green onions.
Place all ingredients in a large bowl and mix to combine.
Toss with desired dressing.

Creamy Cilantro-Lime Dressing
Ingredients --
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white vinegar
1/8 tsp. salt
Directions --
Puree all ingredients in a blender or food processor until smooth.
Taste and adjust seasonings if necessary.