Thursday, July 12, 2012

Layered Southwest Salad

Layered Southwest Salad

1 head romaine lettuce, chopped

4-5 plum tomatoes, chopped

2 C black beans, rinsed (or 15-oz can)

1/2 red onion, sliced

2 C Colby jack cheese, shredded

1 15-oz can corn, drained

Layer ingredients in a large bowl beginning with lettuce, then tomatoes, black beans, onion, cheese, and ending with corn.  Pour creamy cilantro-lime dressing (recipe below) over salad just before serving and gently toss.

Creamy Cilantro-Lime Dressing

1/2 C. chopped fresh cilantro

2 limes, juiced

1/2 C extra-virgin olive oil

1/2 C plain Greek yogurt

1 t sugar

S&P, tt

To make the dressing, throw all the ingredients in either a food processor or blender and puree.  Pour the dressing in a container and leave in the refrigerator until ready to use. 

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