Made this up last night as a side for our chicken enchiladas and it was a big hit with my husband. We had some roasted corn left over from grilling last weekend, so I wanted to use it up and this was the perfect way. I omitted the green bell pepper as all I had was a red one and it turned out just fine. Allow it to sit in the referigerator for a while before serving so the flavors can meld together. We grill our corn without the husks after soaking so they have a nice caramelization on some of the kernels.
SOUTHWESTERN CHOPPED SALAD WITH CILANTRO DRESSING
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
INSTRUCTIONS
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.
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