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Southwestern Salad with Black Beans
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
1Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
2Place 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.