For Easter dinner, my sister-in-law, Angela, brought the most delicious salad and dressing that I am excited to tell you about. The salad itself was made up of lettuce, black beans, corn, chopped cilantro and tomatoes. But the dressing was the real star. It is a creamy, cilantro, lime dressing that is fantastic. It was delicious on the black bean and corn salad, but it would be equally delicious on many other green salads, as well. It was so tasty that I was licking my plate afterwards (seriously…although I tried to do it when no one was looking). I can’t wait to make it again! Thanks, Angela!
- 3 fresh tomatillos, quartered
- 1 package dry Ranch buttermilk dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2/3 cup buttermilk
- 1 cup fresh cilantro
- 2 cloves garlic, crushed
- juice of 1 lime
- Combine all ingredients in a blender and process until smooth. Refrigerate at least one hour prior to serving.