Colorful Southwestern Salad
Recipe and photos by Kaitlin at www.thegardengrazer.com
Our friend Kaitlin at The Garden Grazer has whipped up this delicious southwestern chopped salad bursting with color. It’s the perfect meal to fuel Color Runners, packed with nutrients and happy hues.
large head of romaine lettuce
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn
5 green onions
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain vegan yogurt (or avocado or greek yogurt)
2 Tablespoons fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 teaspoons white wine vinegar
1/8 teaspoon salt
recommended: agave/honey, cumin
Make the dressing: puree all ingredients in a food processor or blender until smooth. Taste and adjust seasonings if necessary. Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with dressing. Enjoy!
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