Ingredients

• For the Creamy Cilantro-Lime Vinaigrette dressing:
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1/4 cup canned, diced green chilies
• 1/4 cup fresh lime juice
• 1/4 cup hot water
• 1/4 cup chopped cilantro
• 1 tablespoon olive oil
• 1 teaspoon hot-pepper sauce
• 1 clove garlic, halved
• Kosher salt, to taste
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• For the salad:
• 1 (9 ounce) bag romaine lettuce mix
• 1 small head radicchio, cored and broken in bite-size pieces
• 36 grape tomatoes, halved
• 1 (15 ounce) can posole (whole hominy), drained and rinsed
• 1 cup shredded carrot
• 3 scallions (green onions), trimmed and sliced
• 1/3 cup canned, sliced ripe olives