Southwestern Salad w/ Cilantro Lime Vinaigrette

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.

Southwestern Salad:

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.



Enjoy!