Green Salad with Posole and Creamy Cilantro-Lime Vinaigrette

  • Yield 6 servings

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.


Creamy Cilantro-Lime Vinaigrette:
1 -- (15-ounce) can cannellini beans, drained and rinsed
1/4 cup canned, diced green chiles
1/4 cup fresh lime juice
1/4 cup hot water
1/4 cup chopped cilantro
1 tablespoon olive oil
1 teaspoon hot pepper sauce
1 -- garlic clove, halved
1/4 teaspoon kosher salt, to taste
1 -- (9-ounce) bag romaine lettuce mix or 1 pound romaine lettuce, cleaned of damaged leaves, cored, washed, and broken in bite-size pieces
1 small head radicchio, cored and broken in bite-size pieces
36 -- grape tomatoes, halved
1 -- (15-ounce) can posole (whole hominy), drained and rinsed
1 cup shredded carrot
3 -- scallions (green onions), trimmed and sliced
1/3 cup canned, sliced ripe olives



  1. To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth.
  2. Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve.



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