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Mexican Chopped Salad with Cilantro Lime Dressing
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|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|
- 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.
|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|
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