Mexican Chopped Salad with Greek Yogurt Cilantro Lime Ranch

(from home4edu’s recipe box)

Source: Recipe Source: salad portion adapted slightly from The Cafe Sucre Farine, dressing - Cooking Classy

Prep time: 25 minutes
Cook time: 0 minutes
Serves 6 people

Categories: Salad

Ingredients

• 1 head Romaine lettuce, chopped
• 2 ears corn (raw), kernels cut from cob
• 4 mini (or 1 large) orange peppers, diced
• 4 Roma tomatoes, 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
• Dressing
• 1 cup Plain Greek Yogurt (I used whole)
• 2 T mayonnaise (I used full fat)
• 6 T milk (more or less as desired)
• 1/2 cup packed cilantro, very finely chopped
• 1 clove garlic, minced
• 1/2 t onion powder
• 1/4 t cumin
• 2 - 3 pinches cayenne pepper
• Salt and freshly ground black pepper, to taste
• 2 T fresh lime juice

Directions

1. Toss all salad ingredients together in a bowl (I actually layered the lettuce on bottom first then other ingredients tossed together after that, either way it doesn’t matter).

2. Plate salad, then top with tortilla strips and Cilantro Lime Ranch.

3. For the Greek Yogurt Cilantro Lime Ranch:

4. Add all dressing ingredients to a mixing bowl then whisk until combined, add more milk/lime juice if desired for a thinner consistency.

5. Store in an airtight container in refrigerator.

Email to a friend | Print this recipe | Back