Southwestern Chopped Salad with Cilantro Dressing

A gorgeous, nutritious, delicious burst of color! The dressing and salad are a perfect marriage–so crisp and refreshing.

SALAD

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 (use frozen, thawed)
• 5 green onions
• Optional: avocado

 CILANTRO 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

Directions

1. To make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
2. Finely chop romaine, bell pepper, tomatoes and green onions.
3. Place all ingredients in a large bowl and stir to combine.
4. Toss with desired dressing.

 Vegan, gluten-free

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