Southwestern Salad with Black Beans

  • Serves: 1
  • Prep Time: 20 minutes


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.


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

Cooking Instructions

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.

Cook's Tip

To Make Ahead: Cover and refrigerate leftover dressing for up to 3 days.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
307 mg
43 g
13 g
13 g
1325 mg

Dietary Exchanges

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

© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.