Southwest Salad with Cilantro-Lime Dressing

Usually by this time of year I'm serving about two dinner salads a week.  But because of the strange cool weather this year, I've only served about two, period.  We finally had some really hot weather last week.  It was so hot I didn't want to cook--I didn't have the energy and I didn't want to heat up the house.  So one day I threw this salad together.  (Of course, now the last two days have been rainy and in the 60s.)

To keep the cost down, I served it without any meat.  With the beans and the corn, you still get a complete protein.

I really like cilantro.  This is the second year I've grown it in my garden and it really thrives.  Last year I lost it because it grew too tall and blew over.  If you have to buy fresh cilantro, this dressing can be a bit pricey.

My cilantro is flowering.  The flowers are edible so you can
use them too.

The quantities of the ingredients in the dressing are simply suggestions.  This is how I like to make it.  If you want a sweeter dressing, simply add more honey.  Tangier?  Add more lime juice or some vinegar.

For those of you who don't like cilantro, *wink, wink to Kimiko* this salad is also really great with last week's chipotle ranch dressing.

Southwest Salad with Cilantro-Lime Dressing
Romaine, torn
Black beans, rinsed and drained
Corn
Tomatoes, diced
Bell pepper, diced
Avocado, diced
Chicken or steak, cooked and chopped (optional)
Tortilla chips
Cilantro-lime dressing (see recipe below) or chipotle ranch dressing

Layer all ingredients except chips and dressing in large salad bowl or on individual plates.  Crush chips over top and drizzle with dressing.

Cilantro-Lime Dressing
1/2 c. cilantro, packed
1/2 c. lime juice
1 clove garlic
1 Tbsp. honey
1/2 tsp. salt
few dashes pepper
1/3 c. olive oil



Place all ingredients except olive oil in bowl of food processor.

Pulse until cilantro and garlic are well chopped.

With food processor running, slowly add olive oil in steady stream.  Yield:  about 1 cup.