Southwest Salad with Jalapeno Lime Balsamic Vinaigrette
INGREDIENTS
| 2- 15 oz | cans Black Beans (drained and rinsed) |
| 2 cups | cooked corn |
| 2 cups | grape tomatoes, halved |
| ¼ cup | red onion, chopped |
| ¼ cup | cilantro, chopped |
| ½ | lime Juice |
| 1 | garlic clove, minced |
| ½ T | cumin |
| 1 T | Chipotle olive oil |
| Salt and Pepper, to taste. | |
| Jalapeno Lime Balsamic Vinaigrette | |
| In a blender, add: | |
| 2 T | Olive oil |
| 2 T | Jalapeno Lime White Balsamic |
| ½ | lime Juice |
| 1 T | red onion, chopped |
| 2 T | cilantro |
| Dash of salt, pepper and cumin | |
Directions
Thoroughly mix ingredients.
Blend on low speed until smooth. Makes enough vinaigrette for 2 servings.
Serve mixed ingredients over a bed of romaine lettuce, garnish with avocado and tortilla strips.
Add grilled chicken for additional protein. Drizzle with vinaigrette and serve.