Salads can be a great source of healthy fats, fiber, protein, vitamins and minerals. However, with the addition of croutons, bacon, cheese, chips, and salad dressings, they can become full of fat & calories. Choosing tasty and healthy ingredients is important. This easy Mexican salad with cilantro dressing is a healthy and delicious meal to make for any occasion.
Ingredients for Cilantro Dressing:
– 1 medium garlic clove
– 4 green onions, chopped.
– 3 Tbsp lime juice (about 1 1/2 limes)
– 1 cup packed cilantro leaves plus more to garnish
– 3/4 cup canned chickpeas (the chickpeas for the dressing and salad equal one 15 oz. can)
– 1/4 cup water
– 1 Tbsp. Dijon mustard
– 1 tsp. honey
– 1/4 cup extra-virgin olive oil
– 1 tsp. ground cumin
– 1/2 tsp. salt
Ingredients for Salad:
– Use the rest of the canned chickpeas, rinsed and drained
– 1 (15 oz.) canned black beans, rinsed and drained
– 1 (5 oz.) bag of greens- your choice. I like a bag of mixed greens.
– 1 avocado
– 1 red bell pepper, chopped
– 3/4 cup corn kernels (you can cut the corn off the cob, or use canned or frozen corn)
– Approximately 1.5 cups of Roasted vegetables- You can include any of your favorite roasted vegetables. I roasted Brussel sprouts and zucchini in the oven for my salad – I cut them into bite size pieces, lightly coated them with olive oil, salt, pepper and cooked them in the oven at 425 degrees for 15 minutes.
Instructions for Cilantro Dressing:
In a blender, combine ingredients and blend on high until smooth and creamy. Taste and add additional lime juice or salt as desired. Reserve and refrigerate until using.
Instructions for Salad:
In a large bowl, combine all salad ingredients. Top with the cilantro dressing. Garnish with torn cilantro leaves. You can also top with pepitas (pumpkin seeds). This makes 4 large servings. Enjoy!
