25 min
0 min

Ranchero® Summer Salad with Cilantro Lemon Dressing


  • ½ package (6 oz.) Ranchero® Queso Fresco, crumbled

  • 1 avocado, diced

  • Juice from 1 lemon

  • 1 (10 oz.) bag romaine hearts, chopped

  • 1 large tomato, diced

  • ½ cup red onion, thinly sliced

  • 1/3 cup red radishes, thinly sliced

  • 1 (7 oz.) can corn, drained

  • ½ cup black beans

  • 1 (7 oz.) can garbanzo beans

  • 2 tablespoons fresh cilantro, chopped

  • 3 tablespoons extra virgin olive oil

  • Salt and pepper to taste

Preparation Method
Sprinkle avocado with a teaspoon of lemon juice to prevent browning. In a large bowl, combine lettuce, tomatoes, avocado, red onion, radishes, corn, beans, and Ranchero®. Set aside.

In a small bowl, whisk together cilantro, remaining lemon juice, and olive oil. Add salt and pepper to taste. Pour dressing over the salad and toss.

Double or triple this recipe for a party. For a beautiful “chopped salad” look, place ingredients separately on a serving plate rather than tossing them all together.
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