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Mexican Chopped Salad with Cilantro Lime Dressing
Serves 6
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Ingredients:
| 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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