Santa Fe Salad with Chilli-Lime Dressing

Santa Fe Salad with Chilli-Lime Dressing

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6 tablespoon 0% fat Greek yogurt
3 tablespoon fresh coriander, finely chopped
3 tablespoon water
1 portion spring onions, minced
1 1/2 tablespoon lime(s), juice, fresh
2 teaspoon artificial sweetener
1/2 teaspoon chilli powder
425 g cooked black beans, rinsed and drained
245 g corn on the cob, cooked, can use fresh or frozen
300 g tomato(s), plum
1 medium Pepper, red, sweet, cut into thin strips
450 g lettuce, romaine, cut into thick shreds (about 2 hearts)

To make dressing, whisk together Greek yogurt, coriander, water, spring onions, lime juice, sweetener and chilli powder in a small bowl until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use.

In a large bowl or food storage container, layer remaining ingredients in order listed. Cover and refrigerate.

To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat.

Storing this salad in layers (instead of tossing it immediately) and keeping the dressing separate, helps to keep the salad fresh. It can be stored up to 4 days in the refrigerator