Southwestern Chopped Salad with Cilantro-Lime Dressing
A crisp and refreshing southwestern salad tossed in a delicious creamy avocado cilantro-lime dressing. Author: Kaitlin - The Garden Grazer Recipe Type: Gluten-Free, Oil-Free Option, Vegan Total Time: 25 minutes
Prep time:
Yield: ["4","4 medium bowls"]
Serving size: 4
Calories per serving: 342
Ingredients:
Yield: ["4","4 medium bowls"]
Serving size: 4
Calories per serving: 342
1 large head Romaine lettuce
1 (15-ounce) can black beans, rinsed and drained
1 orange bell peppers
1 pint cherry/grape tomatoes
2 cups sweet corn, cooked
5 green onions
1 cup loosely packed cilantro (stems removed and roughly chopped)
1/2 avocado (or 1/2 cup plain vegan yogurt)
2 tablespoons fresh limes juice (about 1 lime, more to taste)
2 cloves garlic
3 tablespoons olive oil (for oil-free, sub a littleto thin)
1 1/2 teaspoons white wine vinegar
1/8 teaspoon salt
Recommended: cumin to taste
Recommended: agave to taste
Directions:
Make the dressing: Blend all dressing ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. (I like the addition of a little cumin, and also 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.*
Notes:
Servings: Recipe yields about 4 main dish servings, or 6-8 smaller side servings.
*If making ahead of time: Store dressing and salad separately in the fridge to keep it crisp.
Source: thegardengrazer.com
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.*
Notes:
Servings: Recipe yields about 4 main dish servings, or 6-8 smaller side servings.
*If making ahead of time: Store dressing and salad separately in the fridge to keep it crisp.
Source: thegardengrazer.com