SOUTHWESTERN CHOPPED SALAD WITH CILANTRO
This refreshing and vibrant Southwestern Chopped Salad with Cilantro is a perfect blend of flavors and textures. Moreover, the zesty cilantro-lime dressing adds a burst of freshness to the dish.
Ingredients
- 1 large head romaine
- 15 oz. can black beans
- 1 orange bell pepper
- 10 oz. cherry / grape tomatoes about 1 pint
- 2 cups sweet corn cooked
- 5 green onions
For the creamy cilantro-lime dressing:
- 1 cup loosely packed cilantro stem removed and finely chopped.
- 1/2 avocado or 1/2 cup vegan yogurt
- 2 Tbsp. fresh lime juice about 1 lime, more to taste
- 1-2 garlic cloves
- 3 Tbsp. olive oil for the non-oily type, add a little water to dilute
- 1 1/2 tsp. white wine vinegar
- 1/8 tsp. salt
Instructions
- Prepare the Dressing: In a blender or food processor, combine the cilantro, Greek yogurt, lime juice, olive oil, garlic, honey (or agave), salt, and pepper. Blend until smooth. Taste and adjust seasoning as needed. Set aside.
- Assemble the Salad: In a large salad bowl, combine the chopped salad greens, black beans, corn, cherry tomatoes, red onion, red bell pepper, avocado, and cotija cheese (or feta). Additionally, ensure that the ingredients are evenly distributed for a balanced combination of flavors.
- Drizzle the Dressing: Pour the cilantro-lime dressing over the salad ingredients.
- Garnish and Serve: Sprinkle the chopped cilantro over the salad for an extra burst of flavor and color. Additionally, if desired, add optional toppings like tortilla strips, grilled chicken, or roasted corn to enhance the overall experience.