About 4 to 6 Servings
1 bunch cilantro, stems removed
1 clove garlic, minced
2 Tbsp mayonnaise
2 Tbsp white wine vinegar or apple cider vinegar
Juice from 1 lime
2 Tbsp grated Parmigiano-Reggiano cheese
Extra virgin olive oil
Salt and freshly ground black pepper
1 head red leaf or green leaf lettuce, cut into 2” pieces
1 cup fresh or canned corn
2 tomatoes, quartered
½ cucumber, sliced
½ jicama, peeled and sliced
½ cup canned black beans, rinsed and drained
1 avocado, peeled, pitted and sliced
To Prepare Dressing:
Add cilantro, garlic, mayonnaise, vinegar and lime juice to food processor or blender and mix at medium speed for about a minute. Add ¼ cup of olive oil and mix at medium high speed until creamy in texture. Add more oil if dressing is too thick.
To Prepare Salad:
In a large bowl, toss together lettuce, corn, tomato, cucumber, jicama and black beans. Place sliced avocado on the top of salad. Serve with cilantro dressing.
Mayonnaise gives the dressing a creamy texture. But, you can substitute with non-fat, plain yogurt or low-fat sour cream.
Having a weekend barbecue? Grill corn on the cob and chicken and add to the salad. Use our 5 Spice recipe to give a boost to the flavor.