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!
Southwestern Salad with Black Beans
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.
11 Reviews for Southwestern Salad with Black Beans
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?
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.
Avril loved this salad as is. I would have preferred possibly adding taco style meat. however, the beans make this VERY filling. The dressing is amazing. Very thick so you have to do a lot of tossing BUT we doubled it as a dip. It is perfect dip consistency and is very good with tortilla chips.