Lunch

Southwestern Salad with Black Beans

Creamy avocado and cilantro dressing coats crisp greens, black beans, sweet corn, and juicy tomatoes in every bite. Bright lime and a touch of garlic keep each forkful fresh and satisfying.

Recipe and photo by EatingWell, shared here with credit. View the Original

Southwestern Salad with Black Beans
Total
18 min
Prep
18 min
Serves
1

Nutrition per Serving

Calories
235
Protein
13g
Carbs
44g
Fat
4g
Fiber
13g
Sugar
13g
Sodium
307mg

Ingredients

  • 1/2 ripe avocado
  • 3/4 cup packed fresh cilantro
  • 1/2 cup nonfat plain yogurt
  • 2 scallions, chopped
  • 1 clove garlic, quartered
  • 1 tbsp lime juice
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 3 cup mixed greens
  • 1/2 cup black beans, canned (rinsed) or cooked
  • 1/2 cup corn kernels, fresh or frozen (thawed)
  • 1/2 cup grape tomatoes

Instructions

  1. Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
  2. Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with black beans, corn and tomatoes.