Southwestern Salad with Black Beans

12 Reviews
From: EatingWell Magazine 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.

Ingredients 1 serving

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  • 1/2 ripe avocado
  • 3/4 cup packed fresh cilantro
  • 1/2 cup nonfat plain yogurt
  • 2 scallions, 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 tomatoes

Preparation

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate leftover dressing for up to 3 days.

Nutrition information

  • Per serving: 235 calories; 4 g fat(1 g sat); 13 g fiber; 43 g carbohydrates; 13 g protein; 309 mcg folate; 0 mg cholesterol; 13 g sugars; 0 g added sugars; 5402 IU vitamin A; 48 mg vitamin C; 176 mg calcium; 5 mg iron; 307 mg sodium; 1325 mg potassium
  • Nutrition Bonus: Vitamin A (108% daily value), Vitamin C (79% dv), Folate (77% dv), Potassium (38% dv), Iron (27% dv), Magnesium (21% dv), Calcium (18% dv).
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 2 vegetable, 1 lean meat, 1/2 fat

Reviews 12

May 23, 2015
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By: EatingWell User
Great summer-time salad made this exactly as recipe said, with the exception that I put less cilantro in as I was doubling the recipe and I only had one bunch. Dressing was delicious. I had Balkan style yogurt in the fridge so that Is what I used so it may have been less thick as other people's. Saving this recipe as it will become a regular feature. Good for taking to potlucks etc too. Looks pretty, tastes great, and is healthy. What more can you ask for. Pros: easy to put together,delicious tasting, healthy and the family lived it
May 05, 2015
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By: laura
Filling, but Dressing is Over-Powering I used an unfamiliar blender when making the dressing, so that might have had something to do with the consistency. That said, blend until smooth might have taken me all afternoon. After all, it's basically guacamole. Next time, I will probably toss the greens in it, rather than spooning it on top. Worse than the thickness was the OVERWHELMING cilantro. It was all I could taste. I like cilantro. But I like beans and greens, too, and I could not taste them through the dressing. Using less dressing and tossing the greens in it might solve this. This is a very filling salad and a perfect lunch for me with some tweaks to the dressing. I couldn't believe this was only one serving! Three cups of greens is a lot. Pros: Filling, Flavorful, Healthy Cons: Too Much Cilantro, Thick Dressing
April 07, 2014
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By: chefamanda578
Whoa! Yummy! The avocado dressing for this salad comes out really thick, but it's delicious and mixes with the greens easily. This salad is bright, fresh and filling. What a great lunch!
July 11, 2013
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By: EatingWell User
Salad is good, dressing is GROSS I read through the reviews before making this salad. Others have mentioned the dressing's taste but I didn't pay too much attention. After making it let me say, it is not good. Yogurt with avocado and lime just came out tasting like weird flavored yogurt. The lime makes the tang of the yogurt more pronounced in a bad way. I chunked it and used ranch dressing instead. Pros: Easy, simple, good Cons: dressing
May 24, 2013
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By: EatingWell User
Very good- well received by family. Added a serrano chili to dressing and grilled chicken. Would also think about some Mexican cheese.
October 24, 2012
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By: EatingWell User
Very filling and delicious! This is one of the best salads! Not sure why people don't think the dressing has much flavor, perhaps they didn't use enough lime or cilantro? I had it for lunch as is, and it was very filling. I later made it for dinner and some grilled salmon. grilled chicken or even chicken or beef taco meat would be good too. I used greek yogurt for the dressing, so it was a little thick, but could be thinned down with a little olive oil or water.
October 10, 2012
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By: EatingWell User
Very Filling without the meat! I loved this salad! I was a little skeptical that it would be filling enough but it was quite satisfying. The dressing was a bit bland on its own, but maybe I'm just used to Cafe Rio's tomatillo ranch dressing and I was expecting that. The dressing with the salad was awesome, but a little thick. I think next time, I'll create a combination of this dressing with the tomatillo ranch dressing, YUM!
June 21, 2012
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By: EatingWell User
Incorrect nutritional info Just glanced at this. It says one serving. The avocado, yogurt, and beans alone are more calories that the recipe totals. Is it supposed to be 2 servings?
May 01, 2012
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By: EatingWell User
Tasty and a delight to eat The dressing was unusual and tasty. I omitted the scallions and I think it could have used more lime or a dash of crushed red pepper to zest it up a little more. We also put all the toppings on whole wheat pasta with the dressing for the kids and lunch the next day. I think the salad needed something crunchy like chopped turkey bacon or tortilla chips to achieve salad perfection. Pros: Unique dressing which can be multi-purpose, Cons: not zesty enough for us