This recipe came from Change Your Health for Life
Large head of Romaine 15 oz.
1 can of black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (fresh or frozen, thawed)
5 green onions
Optional: avocado
1 can of black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (fresh or frozen, thawed)
5 green onions
Optional: avocado
{Dressing}
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek 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
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek 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
{Instructions}
Making the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. I added a little bit of Yogurt Ranch dressing to thin it out a bit
Making the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. I added a little bit of Yogurt Ranch dressing to thin it out a bit
Making the salad: Finely chop romaine, bell pepper, tomatoes, and green onions.Place all ingredients in a large bowl and stir to combine.Toss with desired dressing. I added some shredded Mexican blend cheese on top before serving.
