Tomatoes are at their peak at the end of summer so head to your local farmers market (or even ask your more enterprising friends!) and stock up for this mouth-watering salad.  Remember, the more colorful the salad, the more variety of nutrients! Salads are endlessly customizable so feel free to substitute stuff you like for what you don’t.

Shred tip: If you want to save calories on the dressing, serve it on the side as a personal serving and dip your fork into it before you get a bite of this Southwestern Chopped Salad. All the taste of the dressing at a fraction of the caloric cost. 

reblogged from The Garden Grazer

Southwestern Chopped Salad with Cilantro Dressing


Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Optional: avocado

{For the dressing} click to read more about notes and variations to the dressing
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Recommended: agave/honey, cumin

Make the dressing: puree all ingredients in a food processor/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 desired dressing.