Southwest Salad with Cilantro Lime Dressing

Servings: 6 - 8


  • Two 6" flour or corn tortillas, cut into thin strips

  • 1 cup Greek yogurt

  • 2 tablespoons cilantro, minced 

  • 2 garlic cloves, minced

  • Juice of 1 lime

  • 1/4 cup apple cider vinegar

  • 1/4 cup + 1 tablespoon extra-virgin olive oil

  • Salt and pepper (to taste)

  • 3 hearts of romaine, julienned

  • 1 15 oz can black beans, drained and rinsed

  • 1 1/2 cups corn, cooked and cut off the cob

  • 2 tomatoes, finely diced

  • 6 scallions, thinly sliced

  • 1 avocado, cut into approximately 1” pieces

  • 1 1/2 cups cheddar cheese, shredded


Tortilla strips:

Preheat oven to 375˚. Slice tortillas into strips (about 1/4" wide). Place on a baking sheet and drizzle with 1 tablespoon of olive oil and a few pinches of salt. Bake for 12-15 minutes until golden brown. Set aside until cool.


In a small bowl, stir together Greek yogurt, cilantro, garlic, lime juice, and apple cider vinegar. Slowly whisk in olive oil to emulsify, then season with salt and pepper to taste.

Salad: In a large bowl, combine the romaine, black beans, corn, tomato, scallions, and dressing. Toss together. Top with avocado, cheddar, and crispy tortilla chips.


Partially situated in the Blawenburg Historic District of Montgomery Township, NJ, the farm and its environs have a rich agricultural history.


324 Mountain View Road
Skillman, New Jersey 08558​​

(609) 429-0599

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