Green Salad with Posole and Creamy Cilantro-Lime Vinaigrette7 Reviews
- Prep: 15 min
- Ready In: 15 min
“Toss crisp lettuce and other veggies with a velvety vinaigrette made with fiber- and protein-rich creamy cannellini beans, chilies, lime juice, cilantro and hot-pepper sauce.” - by Mealtime.org
Original recipe yields 6 servings
- To make the dressing, puree 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.
Amount Per Serving (6 total)
- 186 cal
- 4.6 g
- 31.9 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"Honestly, I made the sauce and made my own salad. If I had known how to make this stuff myself, I'd have never told anyone and kept the recipe a personal secret! This can also be used as a sauce. I..." See more put it on leftover rice and jerk chicken and I plan to put it on breakfast burrito leftovers too. The flavor is very clean and bright and much more healthy than any salad dressing. An ingenious way to incorporate more beans into one's diet. Protein power."
"Great vinaigrette! I did not use the hot pepper sauce, as I served it to my kids & they enjoyed it as well. I used the vinaigrette with a Tex-Mex salad: romaine, black beans, corn, tomatoes, bell pe..." See moreppers & tortilla chips. Very tasty - this will be a staple vinaigrette."
"Points for creativity on the bean thing. Unfortunately, being a bean-based dressing...it does taste like souped-up beans in my book. Good beans, mind you, but still... I added more of the other stuf..." See moref to kinda down-play the starch factor, and I splashed in plenty of green tabasco. Then I sweetened it up with a little sugar, and guess what -- Total vinaigrette success! I did put it on a more Mexican-style salad per the previous poster's suggestion. Yummy :)"
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