Black Bean and Avocado Salad with Cilantro Dressing

By cserumga

Per serving: 230 cal, 9g protein, 34g protein, 10g total fat, 3mg chol, 520mg sodium

Ingredients

• Cilantro Dressing:
• 2 limes
• 1/4 cup light mayonnaise
• 1/2 cup packed fresh cilantro leaves
• 2 Tbsp reduced-fat sour cream
• 1/2 tsp ground cumin
• 1/4 tsp sugar
• 1/8 tsp salt
• 1/8 tsp coarsely ground black pepper
• Salad:
• 1 small head roamine lettuce (about 1 lb), cut into 3/4-inch pieces (about 8 cups)
• 2 medium tomatoes, cut into 1.2-inch pieces
• 2 Kirby cucumbers (about 4 oz each), unpeeled, each cut into lengthwise quarters, then crosswise into 1/4-inch pieces
• 1 ripe avocado, cut into 1/2-inch pieces
• 1 can (15 to 19 oz) black beans, rinsed and drained

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

1. Prepare dressing: From limes, grate 1/2 tsp peel and squeese 3 Tbsp juice. In blender, combine lime peel and juice, mayonnaise, cilantro, sour cream, cumin, sugar, salt, and pepper and puree, occassionally scraping down the sides of blender, until smooth. Cover and refrigerate if not using right away. Makes about 1/2 cup.

2. Prepare salad: In large serving bowl, combine romaine, tomatoes, cucumbers, avocado, and beans. Add dressing and toss until evenly coated.