Green Salad With Posole And Creamy Cilantro Lime Vinaigrette Recipe

Ingredients

For the Creamy Cilantro-Lime Vinaigrette dressing:

1 can (about 15 ounces) cannellini beans, drained and rinsed

1/4 cup canned, diced green chilies

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 clove garlic, halved

Kosher salt, to taste

For the salad:

1 bag (9 ounces each) 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 can (15 ounces) posole (whole hominy), drained and rinsed

1 cup shredded carrot

3 scallions (green onions), trimmed and sliced

1/3 cup canned, sliced ripe olives

To make the dressing purée all of the dressing ingredients in a blender or food processor until smooth.

Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve.