Mexican Chopped Salad

It's fresh, tasty, & healthy - what more could you want in a lunch or dinner?!

Ingredients

Servings: 6
Prep Time: 25 minutes

• 1 head romaine lettuce , chopped
• 2 ears corn (raw), kernels cut from cob
• 4 mini orange peppers (or 1 large) , diced
• 4 roma tomatoes , diced
• 1 cucumber , peeled and diced
• 1/2 medium red onion , chopped
• 2 avocados (ripe but still slightly firm), diced
• 1 can black beans , drained and rinsed
• Tortilla strips , optional (recipe here

Lime Cilantro Dressing:

• 1 cup Plain Greek Yogurt (I used whole)
• 2 Tbsp mayonnaise (I used full fat)
• 6 Tbsp milk (more or less as desired)
• 1/2 cup packed cilantro , very finely chopped
• 1 clove garlic , minced
• 1/2 tsp onion powder
• 1/4 tsp cumin
• 2 - 3 pinches cayenne pepper
• Salt and freshly ground black pepper , to taste
• 2 Tbsp fresh lime juice

Instructions

1. Make the salad: Toss all salad ingredients together in a bowl.
2. Make the Greek Yogurt Cilantro Lime Ranch: Add all dressing ingredients to a mixing bowl then whisk until combined, add more milk/lime juice if desired for a thinner consistency. Store in an airtight container in refrigerator.
3. Plate salad, then top with tortilla strips and Cilantro Lime Ranch.

Notes:

• Wait to drizzle on the salad dressing until you're ready to serve this salad. This salad stores great without the dressing.
• Recipe Source: Salad portion adapted slightly from The Cafe Sucre Farine, dressing by Cooking Classy