Recipes

Green Salad with Posole and Creamy Cilantro-Lime Vinaigrette

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Toss crisp lettuce and other veggies with a velvety vinaigrette made with fiber- and protein-rich creamy cannellini beans, chilies, lime, cilantro and hot-pepper sauce.

 

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• Cooking Time: 0
• Servings: 6
• Preparation Time: 15
• Ingredients:
• For the Creamy Cilantro-Lime Vinaigrette dressing:
• 1 can (about 15 ounces) cannellini beans, drained and rinsed
• 1/4 cup canned, diced green chilies
• 1/4 cup fresh lime juice
• 1/4 cup hot water
• 1/4 cup chopped cilantro
• 1 tablespoon olive oil
• 1 teaspoon hot-pepper sauce
• 1 clove garlic, halved
• Kosher salt, to taste
• For the salad:
• 1 bag (9 ounces each) romaine lettuce mix or 1 pound romaine lettuce, cleaned of damaged leaves, cored, washed, and broken in bite-size pieces
• 1 small head radicchio, cored and broken in bite-size pieces
• 36 grape tomatoes, halved
• 1 can (15 ounces) posole (whole hominy), drained and rinsed
• 1 cup shredded carrot
• 3 scallions (green onions), trimmed and sliced
• 1/3 cup canned, sliced ripe olives