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Southwestern Salsa & Black Bean Salad with “Sour Cream” Dressing

Southwestern Salsa and Black Bean Salad with “Sour Cream” Dressing

Prep Time 15 minutes
Total Time 15 minutes
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Servings

4 Servings

Ingredients

  • 1 head romaine lettuce shredded
  • 1 15-ounce can black beans, drained and rinsed
  • 1½ cups frozen corn defrosted
  • 1 teaspoon umeboshi vinegar
  • 1 cup black olives sliced
  • 1 avocado large diced
  • 1 cup of your favorite salsa
  • 1 block of firm tofu 14 ounces
  • Juice of 1½ lemons
  • 1 tablespoon plus 1 teaspoon umeboshi vinegar
  • ½ cup water

Instructions

  • 1 Toss the defrosted corn with 1 teaspoon of umeboshi vinegar in a small bowl and set aside.
  • 2 To make the dressing, crumble the tofu and place it into a food processor. Add the lemon juice, umeboshi vinegar and water. Blend the ingredients all together until smooth and creamy.
  • 3 To assemble the salad, place shredded lettuce on the bottom of the bowl, then put the black beans, corn, black olives and avocado in sections around the bowl. Put the salsa into the center of the bowl.Top it off with dollops of “sour cream” on the salad.