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Southwestern Chopped Salad With Cilantro- Lime Dressing





INGREDIENTS


1 large head romaine

15 oz. can black beans

1 orange bell pepper

10 oz. cherry/grape tomatoes

2 cups cooked sweet corn (I use organic frozen corn and thaw it)

5 green onions


FOR THE CREAMY CILANTRO-LIME 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 & cumin to taste






INSTRUCTIONS


Make the dressing: blend all dressing ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. (I love the addition of a little cumin, and 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

Recipe yields roughly 4 main dish servings, or 6-8 smaller side servings.



NUTRITION PER SERVING (ESTIMATE)


Calories: 370kcal | Carbohydrates: 44g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Potassium: 1017mg | Fiber: 12g | Sugar: 8g | Vitamin A: 2780IU | Vitamin C: 81.2mg | Calcium: 67mg | Iron: 3.9mg


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