Southwest Salad with Cilantro Vinaigrette

This might be the last salad for a while.  I'm kind of salad-ed out, even though the cherry tomatoes keep coming in.  Nice problem to have.

I'm not a huge fan of Southwest salads, mainly because I don't really like mayo.  It may be the same texture issue that keeps me from using avocado.  So, what do I put on this...  I decided to make the dressing for this one a vinaigrette and serve it over the rest of the greens from the box I bought.

This recipe is largely opening cans.  They do have their place.  Some days, you just don't feel like putting in the effort.  It looks like you did, though.  I forgot to buy tortilla chips and got out the rest of the Hawaiian rolls.  They actually were very nice with it.

*1 15 oz can black beans, drained & rinsed, or 2/3 C dry soaked, cooked, and cooled

*1 15 oz can kernel corn drained or 2 C frozen, thawed

1 small can sliced black olives

*1 dry pint cherry or grape tomatoes, or 1 15 oz can diced, drained

*2 green onions, finely sliced

*1/2 bunch cilantro

3 Tb olive oil

*2 Tb lime juice

1/2 tsp kosher salt

1/2 tsp chili powder

*4 C mixed greens, rinsed and dried

*Cotija cheese and avocado chunks for garnish, optional

1.  In a bowl, combine beans, corn, olives, green onions, and tomatoes.  If the tomatoes are bigger than bite-sized, cut in half.

2.  In a blender or processor, combine cilantro, oil, juice, salt, and chili powder.  For a spicier dressing, add red chili flakes.  Pour half of the dressing into the bowl and toss.  Up to this point can be done a few hours ahead and kept in the fridge.

3.  To plate the salad, put a handful of greens first.  Spoon a portion of the bean mixture on top.  Drizzle with some of the remaining dressing.  Top with avocado and/or cheese and serve.

Difficulty rating  π