Southwest Salad With Creamy Cilantro Lime Dressing

I have been on a southwest kick in the kitchen lately, beans and hot peppers have been a staple.   I enjoy making a large salad at the beginning of the week so that I can eat on it throughout the week and this is my third week throwing together a southwest salad.  I have been using cilantro lime vinaigrette dressing but was craving a creamier dressing to ease the heat of the hot peppers.  I tweaked my vinaigrette dressing and added a bit of greek yogurt and created a delicious creamy cilantro lime dressing that compliments a spicy southwest salad wonderfully!

This creamy cilantro lime dressing would compliment almost any southwest or tex-mex inspired dish.  The greek yogurt helps to cool your mouth in between spicy bites.  My daughter loves using this dressing as a dip for carrots, cucumbers and red peppers.  You can easily double or triple this recipe to meet your needs and it stores in the refrigerator for at least a week.

This southwest salad with creamy cilantro lime dressing is a perfect dish for a pot-luck event.  I make it at the beginning of the week and eat it for lunches and side dishes throughout the week.   My kids enjoy this salad as well, it is a healthy dish for our entire family!

Okay, are you ready to make some creamy cilantro lime dressing of your own?  Here you go……

Creamy Cilantro Lime Dressing (print at bottom of page)

What you need: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
  • 1 garlic clove
  • 1/4 cup olive oil
  • 1 1/2 tsp. white wine vinegar
  • 1/8 tsp. salt
  • 2 Tbsp. local honey

If you want to add heat to your dressing add a bit of cayenne pepper or jalapeno.  To make a vegan dressing replace the greek yogurt with non-dairy yogurt or an avocado.

What you do:
Puree all ingredients in a blender or food processor until smooth.  Chill for an hour or two and enjoy!

Southwest Salad (print at bottom of page)

What you need:Southwest Salad

What you need: (I use organic)

  • Large head of romaine
  • 15 ounces of black beans  (cooked or canned)
  • 2  bell peppers (I use an assortment of color because it is yummy and pretty)
  • 1 pint cherry tomatoes
  • 2 cups corn (I used frozen and thawed)
  • 6 green onions

What you do: 

Chop all of the ingredients and toss in a bowl.  Drizzle with Creamy Cilantro Lime Dressing and enjoy!

Southwest Salad w/ Creamy Cilantro Lime Dressing

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Southwest Salad With Creamy Cilantro Lime Dressing
Recipe type: Salad
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 4
 
This is a delicious southwest salad topped with a creamy cilantro lime dressing.
Ingredients
  • Creamy Cilantro Lime Dressing:
  • 1 cup loosely packed cilantro, stems removed and roughly chopped
  • ½ cup plain Greek yogurt
  • 2 Tbsp. fresh lime juice
  • 1 garlic clove
  • ¼ cup olive oil
  • 1½ tsp. white wine vinegar
  • ⅛ tsp. salt
  • 2 Tbsp. local honey
  • If you want to add heat to your dressing add a bit of cayenne pepper or jalapeno. To make a vegan dressing replace the greek yogurt with non-dairy yogurt or an avocado.
  • Southwest Salad:
  • Large head of romaine
  • 15 ounces of black beans (cooked or canned)
  • 2 bell peppers (I use an assortment of color because it is yummy and pretty)
  • 1 pint cherry tomatoes
  • 2 cups corn (I used frozen and thawed)
  • 6 green onions
Instructions
  1. For dressing: puree all ingredients in a blender of food processor until smooth. Chill for an hour or two and enjoy!
  2. For salad: Chop all of the ingredients and toss in a bowl. Drizzle with Creamy Cilantro Lime Dressing and enjoy!

 

 

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