Monday, May 13, 2013
Southwest Chopped Salad with Creamy Cilantro Lime Dressing
Thank you to the Garden Grazer blog for this recipe:
Large head of romaine, finely chopped
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
15 oz. can sweet corn, rinsed and drained
5 green onions
Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with *creamy cilantro-lime dressing.
*I only used about half of the dressing. I happily saved the rest to use in another salad later this week!
Creamy Cilantro-Lime Dressing:
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
2 Tbsp. fresh lime juice
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white vinegar
1/8 tsp. salt
**The Garden Grazer also recommends adding a little cayenne pepper for heat and ground cumin for flavor- which I did! I used ~1/8 tsp. cayenne pepper and ~1/2 tsp. ground cumin
Puree all ingredients in a blender or food processor until smooth. Taste and adjust seasonings if necessary.