Mexican Salad with Creamy Lime Dressing

 

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• Cooking and Prep: 05 m
• Serves: 6
• Contains:

This salad shows up at every single gathering I make. Everyone loves it, and it’s usually the first bowl to be emptied. It’s a “must try” that deserves all the accolades — the colors are bright and vivid, as you are “eating the rainbow,” and the creamy dressing complements every component in the salad.

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Ingredients (17)

Salad

• 3 heads romaine lettuce, cleaned and chopped

• 1 (15 oz) can corn, drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 (14 oz) bag blue corn chips

• 1 jalapeño, finely diced (optional)

• 1 red bell pepper, cut into 1/2 inch squares

• 1 yellow bell pepper, cut into 1/2 inch squares

• 1 orange bell pepper, cut into 1/2 inch squares

• 1 bunch cilantro, stems removed and finely chopped

• 1/4 red onion, thinly sliced

Creamy lime dressing

• 1 clove garlic or 1 cube Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1/2 cup sour cream (or Gefen Mayonnaise)

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  Gefen Mayonnaise

• juice of 2 limes (1/4 cup) and 1 teaspoon of zest

• 1 tablespoon vinegar (use gluten-free if needed)

• 1/4 cup Bartenura Olive Oil

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  Bartenura Olive Oil

• salt

• pepper

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Start Cooking

Prepare the Dressing

1. Process the garlic in a food processor. Add the rest of the dressing ingredients and process until smooth and creamy.

Tip:

You can make the dressing pareve by substituting mayonnaise for the sour cream.

Assemble

1. Arrange the lettuce, corn, black beans, corn chips, bell peppers, onion, and cilantro. Drizzle the dressing over the salad or serve on the side.