This healthy Southwestern chopped salad is delicious and full of flavor made with fresh vegetables, plant-based proteins, and topped with creamy avocado cilantro dressing
115-ounce canblack beansdrained and rinsed (about 1.5 cups)
1cupcorn kernelscooked
1cupbell pepperchopped
½cupred onionchopped
¾cupgrape tomatohalved
2green onionssliced
¼cupcilantrofinely chopped
Instructions
To make the avocado dressing:
Place all the ingredients in a food processor or blender.
Process or blend until smooth by scraping the sides few times. Adjust the seasoning at this stage and feel free to add some water to get the desired consistency.
To Assemble
In a large mixing bowl, Add lettuce, black beans, corn, bell peppers, onion, tomato, green onions and cilantro.
Pour the dressing over the salad and toss to coat.Serve Immediately and Enjoy!
Notes
Variations & Tips
You can add additional vegetables of your choice like shredded carrots, cucumber, diced avocado, olives.
Use any beans of your choice. Black beans, pinto beans, or red kidney beans all pair well in this southwestern salad.
You can also use cheese blend or cheddar cheese for garnishing.
Leftover avocado dressing can be refrigerated for up to 3 days.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.