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Southwestern chopped salad with cilantro dressing

Southwestern chopped salad with cilantro dressing
    • 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 
    • avocado
    • {For 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
    • 1 1/2 tsp. white wine vinegar
    • 1/8 tsp. salt

Southwestern chopped salad with cilantro dressing
    • Make the dressing: puree all ingredients in a food processor/blender until smooth.
    • Taste and adjust seasonings if necessary.
    • Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine.
    • Toss with desired dressing.
    • Inspired by The Garden Grazer

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