SALAD
- 5 cups chopped romaine lettuce
- 1/2 cup cherry tomatoes, halved
- 1/2 cup canned corn kernels, drained
- 1/2 cup canned black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro leaves
- 1 avocado, halved, seeded, peeled and diced
- 1/4 cup tortilla strips, for garnish (optional)
To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
DRESSINGS
To make the cilantro lime dressing, combine ingredients in the bowl of a food processor.
DRESSING 1
from Damned Delicious- 1 cup loosely packed cilantro, stems removed
- 1/2 cup plain Greek yogurt
- 2 cloves garlic
- Juice of 1 lime
- Pinch of salt
1/4 cup olive oil- 2 tablespoons apple cider vinegar
DRESSING 2
from Little Blue Plates- 1/2 cup unseasoned rice vinegar
- 1/3 cup fresh squeezed lime juice (from 2-3 limes)
- 1 cup mangos, diced (fresh or frozen)
- 1/3 cup pure maple syrup
- 1/2 teaspoon sea salt
- 1/2 cup fresh cilantro, chopped (about 1/2 bunch)
- 1 pinch of chipotle chili powder
- (Optional) 1/4 teaspoon xanthun gum powder (to thicken the dressing, if desired)
DRESSING 3
from From My Bowl- ¼ cup Cashews, soaked Overnight*
- ¼ bunch Cilantro, roughly chopped (stems and leaves)
- 1 large Jalapeño Pepper
- Juice of 1 Lime
- 1 tbsp Unseasoned Rice Vinegar (or the juice of another ½ Lime)
- ½ tsp Salt
- ½ cup Filtered Water