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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.

Source: EatingWell Magazine, March/April 2011


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.

  • 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 Facts

235 calories; protein 12.9g; carbohydrates 43.5g; dietary fiber 12.9g; sugars 13.3g; fat 3.7g; saturated fat 0.7g; cholesterol 0.3mg; vitamin a iu 5401.5IU; vitamin c 47.6mg; folate 308.9mcg; calcium 176mg; iron 4.8mg; magnesium 82.6mg; potassium 1324.9mg; sodium 306.9mg; thiamin 0.4mg.

2 starch, 2 vegetable, 1 lean meat, 1/2 fat