Southwestern Salad with Black Beans (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Southwestern Salad with Black Beans

http://www.eatingwell.com/recipes/southwestern_black_bean_salad.html

From EatingWell:  March/April 2011

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.

1 serving | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 235 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 0 mg Cholesterol; 43 g Carbohydrates; 13 g Protein; 13 g Fiber; 307 mg Sodium; 1325 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 1 lean meat, 1/2 fat

Tips & Notes