Mexican Chopped Salad with Spicy Lime Ranch Dressing

Mexican Chopped Salad with Spicy Lime Ranch Dressing

This recipe makes a lot and is perfect to have for dinner and take leftovers for lunch the next day.

Shopping List:

Salad
  • 1 head romaine lettuce, chopped
  • 1 15 oz. can black beans, rinsed
  • 1 red bell pepper chopped
  • 1 jalapeno pepper chopped (add seeds if you want some heat)
  • ¼ cup thinly sliced radish
  • 1 cup cherry or grape tomatoes, halved
  • 1 avocado chopped
Dressing
  • 3 tbsp. Veganaise or vegan mayonnaise
  • 3 tbsp. unsweetened almond milk
  • 2 tbsp. fresh lime juice
  • ½ tsp. granulated onion
  • ¼ tsp. granulated garlic
  • 1/8 tsp. cayenne pepper
  • Pinch of sea salt and pepper to taste

Mixing Your Goods:

Toss all salad ingredients in a large salad bowl. Tip: Salad will keep in refrigerator for 2 days undressed. This makes a lot and is perfect to have for dinner and take leftovers for lunch the next day. To make dressing, whisk all ingredients together in a small bowl. Taste and add salt and pepper to taste. Toss salad with dressing and serve.
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