My husband and I usually do our grocery shopping and food prep for the week on Sundays. And we almost always do it together. With a grocery list. But we had a hectic weekend that resulted in multiple haphazard visits to the market. Between the two of us shopping separately, sans grocery list, we ended up buying 3 huge bunches of cilantro. That’s a LOT for 2 people to consume before it withers away in a sad heap at the back of the fridge. Then to top it off, my husband was unexpectedly called out of town for the week. So it’s just me and that big pile of cilantro.
Then it dawned on me that this isn’t a problem – it’s an opportunity to make an awesome salad dressing! And I fired up the flavor with a wee bit of cayenne pepper, chili powder and cumin.
This is so easy to make and it’s ready in about 15 minutes. And it’s super healthy! So dig in!
Ingredients (serves about 8)
1 can black beans (rinsed and drained)
2 Haas avocados (diced)
1 red bell pepper (diced)
1 cup frozen sweet peas (thawed)
1 cup frozen edamame (thawed)
1 cup sweet onion (diced)
Dressing Ingredients
1/2 cup lime juice
1/2 cup extra virgin olive oil
3 cups roughly chopped cilantro
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
Directions
- Place the dressing ingredients in a food processor and blend until cilantro is finely chopped. Place in the refrigerator.
- Place the salad ingredients in a mixing bowl and toss to mix.
- Serve with chilled dressing. You can either pre-mix the dressing into the salad or drizzle it over the salad before serving.
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