I first saw the recipe for this salad on Hey Natalie Jean and it coincided with me having a lot of cilantro to use up. It was so good that every time I have cilantro left over this is almost always on the menu. Unfortunately, the first time I made it there was no ranch dressing at Trader Joe’s so I had to modify the recipe for the dressing a bit. Luckily it came out really good so that’s how I’ve been making it since. The dressing really is the star of this salad but all the flavors are just really good together.
- A big bunch of cilantro, like two handfuls worth
- One clove of garlic
- 1/2 cup yogurt
- 1/2 tablespoon mayonaise
- A drizzle of olive oil
- Squeeze of lemon juice
- Salt + Pepper to taste
Blend all of the ingredients together – et voilà!
- Spring mix or other lettuce mix I used a mix of romaine and baby spinach)
- Black beans
- Red onion
- Green onion
(This particular day I had some pulled pork leftovers so I added that as well as a dollop of sour cream and highly recommend that too!)
Prepare the quinoa according to instructions and let cool. Meanwhile, rinse and chop all of the remaining ingredients. Assemble the salad by starting with a layer of lettuce mix, then quinoa, beans and corn. Mix gently and top with the rest of the veggies and maybe a little cilantro. Serve with the cilantro dressing and enjoy!