Shopping List:

Mexican Chopped Salad with Spicy Lime Ranch Dressing

Salad

• 1 head romaine lettuce, chopped
• 1 15 oz. can black beans, rinsed
• 1 red bell pepper chopped
• 1 jalapeno pepper chopped (add seeds if you want some heat)
• ¼ cup thinly sliced radish
• 1 cup cherry or grape tomatoes, halved
• 1 avocado chopped

Dressing

• 3 tbsp. Veganaise or vegan mayonnaise
• 3 tbsp. unsweetened almond milk
• 2 tbsp. fresh lime juice
• ½ tsp. granulated onion
• ¼ tsp. granulated garlic
• 1/8 tsp. cayenne pepper
• Pinch of sea salt and pepper to taste

Mixing Your Goods:

Mexican Chopped Salad – Toss all salad ingredients in a large salad bowl. Tip: Salad will keep in refrigerator for 2 days undressed. This makes a lot and is perfect to have for dinner and take leftovers for lunch the next day.

To make dressing, whisk all ingredients together in a small bowl. Taste and add salt and pepper to taste.

Toss salad with dressing and serve.