Chopped Salad With Avocado Dressing

Dinner, Lunch, Vegan

For a simple and delicious lunch, I made this Chopped Salad with Avocado Dressing.  My ingredients included red and green peppers, corn, grape tomatoes, chopped romaine lettuce, black beans and green onions.  The avocado dressing was creamy and tasty, and the salad had an authentic, Mexican flavor.

I love to buy my fresh veggies, plant based meat substitutes, and other key recipe ingredients  from Whole Foods MarketWegmans and Sprouts Farmers Market.

Chopped Salad with Avocado Dressing

1 Large head of romaine lettuce
1 15oz. can of black beans
1 green bell pepper, chopped
1 Red bell pepper, chopped
1 Pint of cherry/grape tomatoes
2 Cups of corn, cooked
5 Green onions, chopped

Avocado Dressing:
1 Cup of loosely packed cilantro, remove the stems and roughly chop
1 Avocado, or more according to taste
2 Tablespoon of fresh lime juice, or more according to taste
1-2 Garlic cloves
1/4 Cup of olive oil, (for oil-free, sub a little water to thin)
1 1/2 Teaspoon of white wine vinegar, or more according to your taste
1/8 Teaspoon of Himalayan salt

-Make the dressing, blend all the dressing ingredients in a food processor until smooth. Taste and adjust the seasoning if it’s necessary.
-Chop the romaine, bell peppers, tomatoes and green onions. Rinse and drain black beans. Then place all salad ingredients on a large bowl. Toss with the desired dressing and enjoy!

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