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!
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.
10 Reviews for Southwestern Salad with Black Beans
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.
Very good- well received by family. Added a serrano chili to dressing and grilled chicken. Would also think about some Mexican cheese.
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.
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!
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