Southwest Chopped Salad with Garlic Avocado and Cilantro Dressing
Course: Salad, Side Dish
1large head of romaine lettuceor green or red leaf lettuce
115 oz. canblack beans, rinsed and drained
1 large orange bell pepper
1large red bell pepper
2ccornI use thawed frozen corn, grilled corn would also be good for this southwest salad
1avocado, sliced thin
1cloosely packed cilantro, washed and stems removed
2tbspfresh lime juice, about ½ lime
2garlic clovesjarred garlic works, use approximately 2 tsps
1 ½tspwhite wine vinegar
After washing all of the veggies, rough chop the lettuce, peppers, tomatoes, celery and green onions.
In a large bowl, add all of the vegetables, beans and corn then toss with the creamy avocado dressing.
To make the dressing: add the above salad dressing ingredients into a food processor or a blender until smooth.
Taste and adjust seasonings if necessary. I usually need to add more olive oil because I find it gets quite thick. Add the dressing to the salad right before serving*.*To avoid soggy salad. do not add the dressing too early. Although, I have been known to save and eat soggy salad the next day because this salad is too good to be tossed!