Ingredients
Scale
- Salad:
- 1 to 2 heads romaine lettuce, roughly chopped
- 1 can black beans (or any other beans), drained and rinsed
- 1 medium red onion, sliced or chopped, your choice
- 1/2 cup green olives, sliced
- 3/4 cup corn kernels (thawed from frozen or fresh from the cob – no need to cook)
- 1 avocado, pit removed, peeled and chopped
- 1 orange bell pepper, chopped
- 3 cups cherry tomatoes, halved or quartered (about 2 cups after slicing)
- 1 tablespoon fresh basil, chopped
- Dressing:
- 1/2 cup Greek yogurt
- 1/2 cup Salsa
- 2 tablespoons low fat mayonnaise
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1–1/2 tablespoons chopped green onions
- 1/4 teaspoon chili powder
Instructions
- Dressing:
- Add all ingredients and blend with a blender or immersion blender, and puree until somewhat smooth. Taste, and add salt if necessary. Set aside (refrigerate if making ahead).
- Salad:
- If your bowl is wide, ring your ingredients against the glass and fill the center with romaine lettuce as you build the layers. This creates a nice balance of greens to veggies when you spoon down into the bowl.
- In a medium glass salad bowl (about 90 ounces), spread a thin layer of romaine lettuce. Spoon black beans over the lettuce. Add red onions over the black beans, followed by a layer of olives, then corn, avocados, bell peppers, and top with cherry tomatoes.
- Sprinkle herbs over the cherry tomatoes.
- If you’re not using romaine lettuce to fill the center of the bowl, serve lettuce in a separate bowl tossed lightly with extra virgin olive oil.
- Serve the creamy salsa vinaigrette dressing on the side.
Notes
Any type of lettuce, or a mixture of different varieties can be used in this recipe.
- Prep Time: 15 mins