Ole!

I'm still on the Mexican Express, can't get enough of it! While I was in school or had a real job I would pre-plan my meals for the week as a salad & soup combo. It can be hard work to come up with a different salad each week. Luckily Pinterest gives me a lot of ideas. This has been a winner and I decided to allow it the honor of being in my salad line-up.  The veggie are flexible but I tend to stick with corn, black beans, tomatoes, romaine and bell peppers for this. I like to spend 30 minutes on Sunday and chop everything up and stick the salads in tupperware container. I usually put everything in the container and up the romaine lettuce on top of everything so it doesn't get soggy. The best part of this salad is the creamy cilantro dressing + one of my favorite Mexican condiments... RED ENCHILADA SAUCE. It is so delicious, I don't know what they make it with but I could take a bath in it.  The cilantro dressing is really good on this salad but I also love to use it as a topping on fish tacos. I whip up the dressing in my Recycle North Retro avocado green blender. It's so pretty, I use it all the time. 

Chopped Mexican Salad
Ingredients
Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions

Creamy Cilantro Lime Dressing
From The Garden Grazer

Recipe yields 3/4 cup dressing

Ingredients
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
2 Tbsp. fresh lime juice (about 1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white vinegar
1/8 tsp. salt

Directions
Puree all ingredients in a blender or food processor until smooth.
Taste and adjust seasonings if necessary.