I love the Southwest, and this salad reminds of its flavors.
This is an easy salad that you can layer in a glass trifle bowl if you have one, or line up the ingredients in a row, like I did.
The cilantro lime vinaigrette is drizzled on at the end.
We loved this dressing, and I will be using it for other salads during the warmer months ahead.
No rules to this salad, I used what I had on hand.
1 can black beans, rinsed and drained
1 bag of frozen corn, defrosted
1 red onion, chopped
1 lb. cherry tomatoes, quartered
2 heads Romaine lettuce, chopped
1 red bell pepper, diced
You can use different beans or other colored peppers, green onions are also a good idea.
Using the biggest platter that you have, line up salad ingredients in rows or mix all together in a large salad bowl.
Cilantro Lime Vinaigrette: (adapted from Eating Well)
1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
zest of a lime
1/4 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of minced garlic (I used half of a clove)
Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.
Drizzle vinaigrette over salad and toss just before serving.