Southwestern Chopped Salad with Cilantro Dressing Recipe

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Ingredients


  • Large head of romaine
  • 15 oz. can black beans, rinsed and drained
  • 1 large orange bell pepper
  • 1 pint cherry tomatoes
  • 2 cups corn (I used frozen, thawed)
  • 5 green onions
  • Optional: avocado
  • {For the dressing} click to read more about notes and variations to the dressing
  • 1 cup loosely packed cilantro, stems removed and roughly chopped
  • 1/2 avocado (or 1/2 cup plain vegan yogurt)
  • 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
  • 1-2 garlic cloves
  • 1/4 cup olive oil (for oil-free, sub a little water to thin)
  • 1 1/2 tsp. white wine vinegar
  • 1/8 tsp. salt
  • Recommended: agave/honey, cumin

Directions


  1. Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
  2. Finely chop romaine, bell pepper, tomatoes, and green onions.
  3. Place all ingredients in a large bowl and stir to combine.
  4. Toss with desired dressing.