I recently made this Mexican Salad with Roasted Tomato Vinaigrette Dressing. It was full of flavor and it had ingredients that included black beans, corn, avocado, red onion, green pepper and romaine lettuce. I also added some vegan feta cheese crumbles to top it off. My homemade roasted tomato vinaigrette dressing had a nice kick to it from blending some fire roasted tomatoes with olive oil along with some tasty spices.
Mexican Salad with Roasted Tomato Vinaigrette Dressing
1/2 Cup of fire roasted tomatoes
1/2 Cup of olive oil
1/3 Cup of white wine vinegar
1 Teaspoon of onion powder
1/2 Teaspoon of Himalayan salt
1/2 Teaspoon of smoked paprika
1/2 Teaspoon of red pepper flakes
1 Teaspoon of Italian seasoning
1/2 Teaspoon of coconut sugar
1 Head of green lettuce leaves
Avocado seeded and cubed
1 Lime, juiced
1 Pint of cherry tomatoes, halved (or as needed)
1 14 oz. can of black beans
8 oz. corn kernels
1/4 Cup of Vegan feta cheese, crumbled
1/2 Red onion, sliced
Garnish with chopped basil
-For the dressing, combine ingredients and seasoning in a blender or an appropriate mixing jar. Blend and slowly drizzle in olive oil to emulsify and thicken.
-Wash and drain lettuce, chop and add to a platter. Arrange remaining salad ingredients on a platter then add cubed avocado on top of chopped lettuce. Garnish with vegan crumbled cheese and chopped basil. Add Roasted Tomato Vinaigrette dressing. Toss to mix and enjoy!