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Southwest Salad

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A friend of the project shared this recipe at a salad class given to shoppers at The Table at St. George's, a local fresh market food pantry. The Doctor Yum Project also participated and introduced shoppers to our Dinosaur Kale Salad recipe and our Pineapple Power Salad. Everyone loved the easy preparation of this Southwest Salad, but the delicious dressing was the star of the show! This salad could easily be converted to a main dish by adding grilled shrimp, salmon, or chicken.

Ingredients

Food
Amt
Units
Prep
Notes
2 heads romaine lettuce, chopped
romaine lettuce
2
heads
chopped
1 bell pepper, chopped (any color)
bell pepper
1
chopped
any color
1 pint cherry tomatoes, cut in half
cherry tomatoes
1
pint
cut in half
3 green onions, chopped
green onions
3
chopped
1-15 ounce can black beans, drained & rinsed
black beans
1-15
ounce can
drained & rinsed
1-15 ounce can corn, drained
corn
1-15
ounce can
drained
1 cup fresh cilantro, loosely packed
fresh cilantro
1
cup
loosely packed
½ avocado
avocado
½
2 tablespoons lime juice
lime juice
2
tablespoons
2 garlic cloves
garlic cloves
2
¼ cup olive oil
olive oil
¼
cup
1½ teaspoons apple cider vinegar
apple cider vinegar
teaspoons
salt and pepper, to taste
salt and pepper
to taste
2 teaspoons honey
honey
2
teaspoons

Method

Chop lettuce, bell pepper, tomatoes, and green onions. Toss together in a large bowl with black beans and corn. To make dressing, puree cilantro, avocado, lime juice, garlic, olive oil, vinegar, salt, pepper, and honey all together in a blender or food processor. Taste and adjust seasonings. Add cilantro lime dressing to salad and toss to coat evenly.

Prep time
15 min
Cook time
0 min
Yields/Serves:
4
Nutrition Information

Yum Ratings

😫😟😐😀😍 “This dressing is amazing!” —Angel, a grown up
😫😟😐😀😍 “I could eat this salad everyday!” —Keisha, a grown up
😫😟😐😀😍 “I think I would like this even more with some grilled chicken!” —Joe, a grown up
😫😟😐😀😍 “She loves to eat salads!” —Riley, age 2