Green Salad with Posole and Creamy Cilantro-Lime Vinaigrette
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
To make the dressing purée all of the dressing ingredients in a blender or food processor until smooth.
Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve.
Pairs Well With
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.