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EatingWell
Southwestern Salad with Black Beans
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.
EatingWell Test Kitchen
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate leftover dressing for up to 3 days.
Nutrition Facts
Per Serving:
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.
Exchanges:
2 starch, 2 vegetable, 1 lean meat, 1/2 fat
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