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Green Salad With Posole And Creamy Cilantro-Lime Vinaigrette

Toss crisp lettuce and other veggies with a velvety vinaigrette made with fiber- and protein-rich creamy cannellini beans, chilies, lime, cilantro and hot-pepper sauce.

Recipe by Canned Food Alliance
Tags
latin, mexican, lunch, dairy free, nut free, sugar free, vegetarian, salad, cinco de mayo

Ingredients

  • 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
  • 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

Preparation

  1. To make the dressing purée all of the dressing ingredients in a blender or food processor until smooth.
  2. Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl.
  3. Toss with the dressing and serve.