Southwestern Salad with Black Beans

By MaryEllen

Ingredients

• 1/2 ripe avocado
• 3/4 cup packed fresh cilantro
• 1/2 cup nonfat plain yogurt
• 2 scallions, chopped
• 1 clove garlic, quartered
• 1 tablespoon lime juice
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 3 cups mixed greens
• 1/2 cup black beans, canned (rinsed) or cooked
• 1/2 cup corn kernels, fresh or frozen (thawed)
• 1/2 cup grape tomatoes

Details

Servings 1
Preparation time 20mins
Cooking time 20mins
Adapted from eatingwell.com

Preparation

Step 1

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.

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.


Per serving: 235 calories; 4 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 43 g carbohydrates; 0 g added sugars; 13 g protein; 13 g fiber; 307 mg sodium; 1325 mg potassium.