Southwestern Chopped Salad with Cilantro Dressing
Try this Southwestern Chopped Salad with Cilantro Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/4 cup olive oil
- 1/2 cup plain greek yogurt
- 1 pint cherry tomatoes
- 1-2 garlic cloves
- large head of romaine
- 15 oz. can black beans rinsed and drained
- 1 large orange bell pepper
- 2 cups corn (i used frozen thawed)
- 5 green onions
- for creamy cilantro-lime dressing
- 1 cup loosely packed cilantro stems removed and roughly chopped
- 2 tbsp. fresh lime juice (about 1/2 lime)
- 1 1/2 tsp. white vinegar
- 1/8 tsp. salt
- Carbohydrate 65.803180808641 g
- Cholesterol 1.8375 mg
- Fat 15.2041591826087 g
- Fiber 13.3762087225044 g
- Protein 10.6219249944579 g
- Saturated Fat 2.48709166886552 g
- Serving Size 1 1 Recipe (916g)
- Sodium 66.120166635283 mg
- Sugar 52.4269720861365 g
- Trans Fat 0.74749166676721 g
- Calories 417 calories
Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with desired dressing. For dressing: Puree all ingredients in a blender or food processor until smooth. Taste and adjust seasonings if necessary.
