Recipe: Southwestern Chopped Salad with Cilantro Dressing

Hello you gorgeous-nutritious-delicious burst of color! I love scooping up this colorful salad. I’m revisiting the recipe from a while ago because we make it often and love it, so I wanted to get better photographs to share with you all. That and I recently started making a homemade creamy cilantro-lime dressing to toss it with so we’re digging it even more now. It’s a perfect match – so crisp and refreshing! For us, one recipe of the cilantro dressing is a great match for the amount of salad below.
Vegan, gluten-free

Large head of romaine or leafy greens
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn
5 green onions
Optional: avocado

{For the dressing} click to read more about notes and variations to the dressing
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil or healthier Oil like Coconut
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Recommended: agave/honey, cumin

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

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