Southwestern Salad with a Cilantro Lime Yogurt Dre

A healthy and delicious salad loaded with all your taco favorites - made with a cilantro lime dressing

AuthorSara Bojarski Prep Time: 0:10:00
Total Time: 0:10:00
Serving Size: Serves 6-8 Ingredients
  • 1 Cup Greek Yogurt
  • 2 T minced Cilantro
  • 2 minced Garlic Cloves
  • 1 Lime (juiced)
  • 1/4 Cup Apple Cider Vinegar
  • 1/4 Cup Extra Virgin Olive Oil
  • 3 Hearts of Romaine (Cut into thin slices)
  • 15 Ounce Can Black Beans (drained and rinsed)
  • 1 1/2 Cups Corn Kernals (canned or frozen - thawed)
  • 2 Tomatoes (diced small)
  • 6 Scallions (sliced thin)
  • 1 Avocado (cut into small pieces)
  • 1 1/2 Cups Cheddar Cheese (shredded)
  • 2 6" Flour Tortillas (cut into thin strips and baked - see step 3)
Directions
  • For the dressing combine your Greek Yogurt, cilantro, lime juice, garlic, and apple cider vinegar in a bowl. Stir to combine. Slowly whisk in your Olive Oil to emulsify, Taste and Season with salt and pepper.
  • To assemble the salad: in a large bowl combine your romaine, black beans, corn, tomato, scallions and salad dressing (from step 1). Toss together. Top with Avocado, cheddar and crispy tortilla chips.
  • Note: to make the tortilla strips, preheat your oven to 375 degrees, cut flour or corn tortillas into thin strips and place on a baking sheet. Drizzle with a little Olive Oil and salt and bake for 12-15 minutes until golden brown.