Southwestern Salad with Black Beans
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.
|3/4 cup||packed fresh cilantro|
|1/2 cup||nonfat plain yogurt|
|1 clove||garlic, quartered|
|1 tablespoon||lime juice|
|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 tomato|
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.