Real. Easy. Meals. » Mexican Chopped Salad with Creamy Cilantro-Avocado Dressing

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Mexican Chopped Salad with Creamy Cilantro-Avocado Dressing

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Ingredients:

½ head romaine lettuce, chopped

1/2 cup Pinto, Black, or Kidney Beans

1 ear corn, cooked and corn cut off cob

2 tomatoes, seeded and diced

4 small radishes, thinly sliced

1/2 avocado, ripe

3/4 cup cilantro, packed

1/2 cup nonfat plain yogurt

2 scallions, chopped

1 garlic clove, quartered

1 tablespoon lime juice

1/2 teaspoon Agave

1/2 teaspoon salt

To make the dressing, puree all the ingredients in a blender until smooth. Adjust seasoning with salt and pepper as needed.

Toss salad with dressing.

Makes 4 servings

This recipe was inspired in whole or in part by Epicurious