Mexican Chopped Salad with Cilantro Lime Dressing

Serves 6


5 cups chopped romaine lettuce
3/4 cup grape or cherry tomatoes, halved
1 cup frozen corn kernels, (thawed)
1 can black beans, (15.5 oz) drained and rinsed
3 tablespoons chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and diced
1/2 cup shredded cheddar or Mexican blend cheese
1/4 cup tortilla strips or crushed tortilla chips, for garnish
  1. Combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside. Toss salad ingredients and top with dressing.
Cilantro Lime Dressing
1 cup loosely packed cilantro
1/2 cup plain Greek yogurt
2 cloves garlic
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 cup olive oil
2 tablespoons apple cider vinegar