Southwestern Chopped Salad with Cilantro Dressing

By á-1025

Ingredients

• Ingredients
• Large head of romaine
• 1 lb of taco meat
• 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 cup plain vegan yogurt (or avocado or Greek yogurt, etc.)
• 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

Preparation

Step 1

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.