Southwestern Chopped Salad with Cilantro Dressing

  

There is a running joke with myself and some others about how I (and others) don’t like to eat things that are green. While some people might truly not like green stuff, I don’t mind it even if I don’t eat a lot of it. Which made making this kind of fun as it went against my “dislike” for green stuff. But really, I just wanted to make this as I thought it was an interesting recipe. Which is pretty much the reason I make anything. 

And it turned out pretty well. It was a nice combination with, in my opinion, the black beans “making” the dish. Actually, all of it together was great. Even the tomatoes which I really don’t care for. But I’m trying. 

The only downside of this is that the recipe makes a lot. I should have cut it back a little bit as neither of the girls were going to eat it, at least as a meal. Which led to leftovers which needed to be eaten before it all went bad. Or at least the lettuce went bad. I did make a few tweaks but it was mostly on the quantities of things. 

Southwestern Chop Salad

  • Large head of romaine lettuce (about 15 ounce) (I used half romain, half iceberg)
  • 1 large orange bell pepper (I used two medium)
  • 1 pint cherry tomatoes (I didn’t use the entire pint)
  • 2 cups corn (fresh or frozen, thawed)
  • 5 green onions (I skipped)
  • Avocado (optional, I skipped)

Cilantro Dressing

  • 1 cup loosely packed cilantro (it said to remove stems but I left them in – more flavor)
  • 1/2 avocado or 1/2 cup plain Greek yogurt (I used the yogurt)
  • 2 tablespoons lime juice
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 1 1/2 teaspoons white wine vinegar
  • 1/8 teaspoon salt

For the dressing, purée all ingredients in a food processor until smooth. Adjust seasonings as needed to taste. 

For the salad, chop all ingredients and mix together. Portion salad and top with dressing. 

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