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(#ad) Roma Salad with Caper-Dill Vinaigrette: Chickpeas, corn, black beans, feta cheese, + sun-dried tomatoes turn salad greens into a deliciously filling meal. Top it with a tangy homemade vinaigrette! #CookingWithCoke #CollectiveBias

Roma Salad with Caper-Dill Vinaigrette

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4-6 Servings 1x
  • Category: Salad
  • Method: Tossed
  • Cuisine: American

Description

Chickpeas, corn, black beans, feta cheese, + sun-dried tomatoes turn salad greens into a deliciously filling meal. Top it with a tangy homemade vinaigrette!


Ingredients

Scale

For Vinaigrette:

For Salad:

  • 5 ounces salad greens (I used a baby lettuce mix)
  • 3 ounces sliced sun-dried tomatoes (not oil-packed)
  • 1 (15-ounce) can chickpeas, drained & rinsed
  • 1 (15.5-ounce) can black beans, drained & rinsed
  • 1 (15.25-ounce) can whole kernel sweet corn, drained and rinsed
  • 46 tablespoons crumbled feta cheese

Instructions

  1. For Caper-Dill Vinaigrette: With the food processor running, drop the whole cloves of garlic down the feed chute. Allow it to run until they’re chopped nice and small. Alternately, you could mince them by hand, but this method is really easy! Add capers, brine, dijon, dried dill, and pepper, and process until chopped. With the motor running, slowly stream the oil down through the feed chute and continue to process until the mixture emulsifies. Makes about 1 cup.
  2. For Salad: Place salad greens in a large bowl and top with sun-dried tomatoes, chickpeas, black beans, corn, and feta. Serve with Caper-Dill Vinaigrette alongside.

Nutrition

  • Serving Size:
  • Calories: 649
  • Sugar: 11.3 g
  • Sodium: 1344.4 mg
  • Fat: 43.3 g
  • Saturated Fat: 7.3 g
  • Carbohydrates: 54.9 g
  • Fiber: 16.8 g
  • Protein: 18.4 g
  • Cholesterol: 8.3 mg

Keywords: dill, capers, main dish salad, dinner salad

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