SOUTHWESTERN CHOPPED SALAD WITH CILANTRO-LIME DRESSING

We’re wild for this Southwestern Chopped Salad tossed in the most delicious, creamy avocado cilantro-lime dressing! Beautiful colors, flavors, and textures galore!

Servings: 4 medium bowls

INGREDIENTS

1 large head romaine
15 oz. can black beans
1 orange bell pepper
10 oz. cherry/grape tomatoes
2 cups cooked sweet corn (I use organic frozen corn and thaw it)
5 green onions

FOR THE CREAMY CILANTRO-LIME 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 & cumin to taste

INSTRUCTIONS

Make the dressing: blend all dressing ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. (I love the addition of a little cumin, and agave to sweeten!)
Chop romaine, bell pepper, tomatoes, and green onions. Rinse and drain black beans.
Place all salad ingredients in a large bowl.
Toss with desired amount of dressing.

For full information kindly visit thegardengrazer.com.