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SOUTHWESTERN CHOPPED SALAD WITH CILANTRO-LIME DRESSING by @thegardengrazer

INGREDIENTS

1 large head romaine

15 oz. can black beans

1 orange bell pepper

10 oz. cherry/grape tomatoes

2 cups cooked sweet corn (I use organic frozen corn and thaw it)

5 green onions

FOR THE CREAMY CILANTRO-LIME 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 (for oil-free, sub a little water to thin)

1 1/2 tsp. white wine vinegar

1/8 tsp. salt

Recommended: agave & cumin to taste

INSTRUCTIONS

Make the dressing: blend all dressing ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. (I love the addition of a little cumin, and agave to sweeten!) Chop romaine, bell pepper, tomatoes, and green onions. Rinse and drain black beans.

Place all salad ingredients in a large bowl.

Toss with desired amount of dressing.
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