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 juice, cilantro and hot-pepper sauce.

Ingredients

• 1 (15 ounce) can cannellini beans, drained and rinsed
• 0.25 cup canned, diced green chilies
• 0.25 cup fresh lime juice
• 0.25 cup hot water
• 0.25 cup chopped cilantro
• 1 tablespoon olive oil
• 1 teaspoon hot-pepper sauce
• 1 clove garlic, halved
• 1 pinch Kosher salt, to taste
• 1 (9 ounce) bag romaine lettuce mix
• 1 small head radicchio, cored and broken in bite-size pieces
• 36 each grape tomatoes, halved
• 1 (15 ounce) can posole (whole hominy), drained and rinsed
• 1 cup shredded carrot
• 3 each scallions (green onions), trimmed and sliced
• 0.3333333333333333 cup canned, sliced ripe olives

Steps

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.