Southwestern Chopped Salad With Cilantro Dressing

A colorful nutrient packed salad! Healthy and delicious, this is a vegetarian salad and can be vegan by using avocado instead of yogurt(love this!) :D Enjoy! Adapted from the Garden Grazer.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  large  head romaine lettuce
• 15  ounces black beans, rinsed and drained
• 1  large orange bell pepper (for color, can use other colors)
• 1  pint cherry tomatoes (you can half them if you like)
• 2  cups corn (I used frozen, thawed)
• 5  green onions

• Creamy Cilantro-Lime Dressing

• 1  cup  loosely packed cilantro, stems removed and roughly chopped
• 1⁄2 cup  plain  Greek yogurt (or use all or part avocado)
• 2  tablespoons fresh lime juice (about 1/2 lime)
• 1 -2  garlic clove
• 1⁄4 cup olive oil
• 1 1⁄2 teaspoons white wine vinegar (I might try white balsamic sometime)
• 1⁄8 teaspoon salt

Directions

1. Finely chop romaine, bell pepper, tomatoes, and green onions.
2. Place all ingredients in a large bowl and stir to combine.
3. Toss with desired dressing.
4. Cilantro Dressing:
5. Puree all ingredients in a blender or food processor until smooth.
6. Taste and adjust seasonings if necessary.
7. Makes about 3/4 cup.