Wednesday, October 5, 2016

{Vegan and Gluten Free} Southwestern Chopped Salad with Cilantro Dressing

I saw this kicking around on Facebook and was able to track it down to it's original source: The Garden Grazer.  No wonder this is so popular!  I am craving it right now. Enjoy!

Vegan, gluten-free

Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Optional: avocado

{For the dressing} click to read more about notes and variations to the dressing
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Recommended: agave/honey, cumin

Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.

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