Southwest Salad with Cilantro Lime Dressing
The colors, flavors, textures are perfectly pleasing in this southwestern-style entree salad recipe. But the Cilantro Lime Dressing is really what makes it special. It is a sweet, tangy blend of cilantro, lime, honey, and jalapeno. The corn, beans, and avocado provide enough substance to make this salad a meal in itself, but it also goes well with a quesadilla.
1-2 heads lettuce (I like to mix romaine with spinach or red leaf)
1 cup diced tomatoes
1 cup diced avocados
1 15 oz can black beans, rinsed and drained
1 cup white corn (fresh or frozen and thawed)
1 cup grated Monterrey Jack cheese
1 red onion, cut in half and sliced thin (so pieces look like half circles)
1 bunch cilantro, (coarsely chopped and most of the stems removed)
1 large jalapeno, seeds and rinds removed
2 cloves garlic
2 tsp fresh ginger
1/4 cup packed cilantro leaves
1/4 cup lime juice
1/4 cup honey
2 tsp balsamic vinegar
1/2 cup olive oil
1/2 tsp salt
- SALAD: Combine all salad ingredients and toss lightly.
- DRESSING: Place all dressing ingredients into a food processor or blender and blend until smooth. If you have a high powered blender, you can put the ingredients in whole. Otherwise, it may be wise to mince the jalapeno, garlic, and ginger first. If you plan on eating all the salad in one sitting, pour on just enough dressing to coat as you lightly toss the salad. You probably won’t use it all. If you plan on having left over salad, serve the dressing on the side.
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