Green Salad With Posole and Creamy Cilantro-Lime Vinaigrette

Toss crisp lettuce and other veggies with a velvety vinaigrette made with fiber- and protein-rich creamy cannellini beans, chilies, lime, cilantro and hot-pepper sauce.

• Ready In: 15 mins
• Serves: 6
• Yields: 6

Ingredients

• For the Creamy Cilantro-Lime Vinaigrette dressing

• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1⁄4 cup  canned diced green chilis
• 1⁄4 cup fresh lime juice
• 1⁄4 cup hot water
• 1⁄4 cup  chopped cilantro
• 1  tablespoon olive oil
• 1  teaspoon  hot pepper sauce
• 1  garlic clove, halved
•  kosher salt, to taste

• For the salad

• 1 (9 ounce) bag  romaine  mixed salad greens or 1  lb romaine lettuce, cleaned of damaged leaves, cored, washed, and broken in bite-size pieces
• 1  small  head radicchio, cored and broken in bite-size pieces
• 36  grape tomatoes, halved
• 1 (15 ounce) can  posole, drained and rinsed (whole hominy)
• 1  cup  shredded carrot
• 3  scallions, trimmed and sliced (green onions)
• 1⁄3 cup  canned sliced ripe olives

Directions

1. Preparation:
2. To make the dressing purée all of the dressing ingredients in a blender or food processor until smooth.
3. Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve.
4. Nutritional Information Per Serving:
5. Nutritional Information Per Serving: For Dressing Only: Calories 80; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 125mg; Carbohydrate 11g; Fiber 3g; Protein 3g; Vitamin A 2%DV*; Vitamin C 6%DV; Folate 12%DV; Calcium 2%DV; Iron 6%DV; Potassium 10%DV.
6. Nutrition Information Per Serving: For Salad with Dressing: Calories 160; Total fat 4.5g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 360mg; Carbohydrate 27g; Fiber 7g; Protein 5g; Vitamin A 120%DV; Vitamin C 35%DV; Folate 32%DV; Calcium 6%DV; Iron 15%DV; Potassium 18%DV.
7. * Daily Value.