I can across this recipe about 5 years ago and made it for Christmas Eve. It was a big hit and I have made it a number of times since. The original recipe calls for chopped romaine but I prefer torn assorted greens. Either way, it is delicious!
Prep Time25 minutesmins
Total Time25 minutesmins
Course: Salad
Cuisine: American
Servings: 6
Calories: 360kcal
Author: Kaitlin McGinn
Ingredients
Salad
8cupssalad greens, washed and torn into pieces(original recipe calls for romaine but I stay away from romaine and prefer a mix of other greens)
15oz.black beans, rinsed and well-drained(we always use the low-sodium black beans)
1largeorange bell pepper(you can substitute red or yellow bell pepper)
1pintcherry tomatoes, cut in half
2cupscorn, frozen and thawed or fresh, cut off the cob
1/2cupplain Greek yogurt(you can substitute ½ of an avocado for the yogurt)
2Tbsp.fresh lime juice(about ½ of a lime)
1 - 2garlic cloves, minced
¼cupextra virgin olive oil
1 ½tsp.white vinegar(you can substitute your favorite flavored vinegar)
⅛tsp.salt
Instructions
Salad:
Toss together the lettuce greens, drained and rinsed black beans, chopped orange pepper, halved cherry tomatoes, corn, and green onions. Cover and keep cold until serving.
Cilantro Salad Dressing:
1. Puree all ingredients in a blender or food processor until smooth.2. This will be thick, you will probably need a small rubber spatula or wooden spoon to help mix it.3. Adjust seasoning and keep in a covered glass jar until ready to serve.4. Add to the entire salad and toss gently or serve alongside individual salads and let your guests add their own dressing.
Notes
Kaitlin from The Garden Grazer also will add a little cumin to her dressing to amp up the flavor. I have not tried this but I bet it would be a great addition to the salad dressing.