Why I chose this recipe:
Maybe this salad should be named the ‘Kitchen Sink” salad as I do seem to throw quite a lot into it. Any salad with edamame, avocado and black beans incorporated into it I gravitate to. Not only do those items have great health benefits, but each of the additional salad items add color, flavor and pizazz to this recipe making this a wonderful salad to serve on a weeknight or to friends at a weekend celebration. I would even go farther to say that this salad is good Day 2 as the romaine lettuce stays fresh and crisp and the dressing just hugs the ingredients and doesn’t let go. So whether you are cooking for the family or for a neighborhood barbeque, grab these delicious ingredients and .
Ingredients for Salad
2 heads of Romaine, chopped
1 (15oz.) can black beans, rinsed and drained
1 large red, orange or yellow sweet bell pepper, cored, seeded, and diced
1 pint grape tomatoes, sliced in half
3 medium carrots, peeled and diced
6 scallions, chopped
1 cup frozen shelled edamame, thawed
1 cup frozen corn, thawed
1 jalapeno, seeded and diced
1 jalapeno, thinly sliced into rings
Ingredients for Avocado Lime Dressing
2 cups cilantro, stems removed
½ cup non-fat, plain Greek yogurt
½ fresh Avocado
1 lime, juiced
1 garlic glove, chopped
¼ cup extra virgin olive oil
2 tsp white vinegar
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 tsp Agave
Directions
Place all dressing ingredients in blender or food processor and blend until smooth.
Transfer dressing into jar with lid and chill until salad is chopped.
Chop romaine, pepper, tomatoes, carrots, jalapeno and scallions and place into large serving bowl.
Add black beans, edamame and corn. When ready to serve , toss all ingredients together.
Pour dressing over salad ingredients in serving bowl. Toss to coat. Place rings of jalapeno on top of salad for extra kick, if desired.