Green Salad with Posole and Creamy Cilantro-Lime Vinaigrette Recipe

  • For the Creamy Cilantro-Lime Vinaigrette dressing:
  • 1 (15 ounce) can 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 (9 ounce) bag romaine lettuce mix
  • 1 small head radicchio, cored and broken in bite-size pieces
  • 36 grape tomatoes, halved
  • 1 (15 ounce) can posole (whole hominy), drained and rinsed
  • 1 cup shredded carrot
  • 3 scallions (green onions), trimmed and sliced
  • 1/3 cup canned, sliced ripe olives
  1. To make the dressing, puree 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. Toss with the dressing and serve.