Southwestern Salad with Black Beans
Here we top salad greens with black beans, sweet corn and grape tomatoes and bring it all together with a tangy avocado-lime dressing for a Mexican-inspired salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 | ripe avocado |
| 3/4 cup | packed fresh cilantro |
| 1/2 cup | nonfat plain yogurt |
| 2 | scallion, chopped |
| 1 clove | garlic, quartered |
| 1 tablespoon | lime juice |
| 1/2 teaspoon | sugar |
| 1/2 teaspoon | salt |
| 3 cups | mixed greens |
| 1/2 cup | black beans, canned (rinsed) or cooked |
| 1/2 cup | corn kernels, fresh or frozen (thawed) |
| 1/2 cup | grape tomato |
Directions:
Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
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.
Source: eatingwell.com
