Recipe Image

Southwestern Salad with Black Beans

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • ½ ripe avocado
    • ¾ cup packed fresh cilantro
    • ½ cup nonfat plain yogurt
    • 2 scallions, chopped
    • 1 clove garlic, quartered
    • 1 tablespoon lime juice
    • ½ teaspoon sugar
    • ½ teaspoon salt
    • 3 cups mixed greens
    • ½ cup black beans, canned (rinsed) or cooked
    • ½ cup corn kernels, fresh or frozen (thawed)
    • ½ cup grape tomatoes


  • 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.
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