SoCal – The place I call home. Yes it’s true Californian’s love their veggies the more the merrier. We also love our taco shops and all things Baja California Taqueria inspired. So here we have a nice mix of both. You can make this with or without the grilled chicken on top. Since the Hubs is a fan of adding extra protein I included the chicken with mine along with a small batch of homemade corn tortilla chips. You can add any kind of salad dressing you would like, I fancy the homemade Creamy Cilantro dressing that I have included in the recipe.
Ingredients
- Ingredients
- 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
Instructions
- Finely chop romaine, bell pepper, tomatoes, and green onions.
- Place all ingredients in a large bowl and stir to combine.
- Toss with desired dressing.
Creamy Cilantro-Lime Dressing:
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
2 Tbsp. fresh lime juice (about 1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Directions
Puree all ingredients in a blender or food processor until smooth.
Taste and adjust seasonings if necessary.
Tip- To add a little extra heat to the dressing you can jazz it up with a couple of dashes of your favorite hot sauce or a sprinkle of Cayenne Pepper
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