Southwestern Black Bean Salad with Cilantro Avocado Dressing
I like this Southwestern black bean salad when the climate warms. It performs plenty to feed a group. It also is an excellent side dish or starter if served with chips or used as a topping for taco salads. You can even help with cooked meat and raw tortillas. Mexican food is precisely my favorite, but I love American food also. That’s why I can never skip a Tex Mex meal, a fusion of Mexican and American cuisines. The Mexican ingredients include the tomatoes, cilantro, onion, and avocados, while the black beans are all American!
Southwestern black bean salad is a natural, savory, colorful food that can be mixed up in no time at all. It makes an excellent side dish, or you could serve it along with some chips for a starter. You could Americanize it even further by combining some chicken to turn it into a comforting main course. Except for the olive oil, the filling ingredients are directly from Mexico. Whisk a mixture of scallions, lime juice, adobo sauce (from a can of chipotle peppers in adobo sauce), honey, pepper, salt, and olive oil collectively. The mixture of the smoky, spicy adobo sauce, and the sweetness of the honey is an excellent balance. With a few natural elements and just a few minutes, you can sink into a bowl of this yummy salad.
To get begun, empty and wash some black beans, cut some tomatoes, dice some cilantro, and cut cubes of an avocado. Those ingredients alone make a pleasant salad, but the filling takes it over the top. Here we cover salad greens along with black beans, sweet corn, and grape tomatoes and bring it all concurrently with a tangy avocado-lime mixture for a Mexican-inspired salad. Eat this salad for a take-along lunch. To keep the salad greens from getting soaked, pack the greens, salad toppings, and mix in separate vessels and toss them unitedly just before eating.
INGREDIENTS
- ½ ripe avocado
- ¾ cup packed fresh cilantro
- ½ cup nonfat plain yogurt
- Two chopped scallions
- One clove quartered garlic
- One tablespoon lime juice
- ½ teaspoon sugar
- salt
- 3 cups mixed greens
- ½ cup black beans
- ½ cup corn kernels
- ½ cup grape tomatoes
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. Mix dressing. Top the greens with black beans, corn, and tomatoes.
Serve with love
