A friend of Dr. Yum shared this recipe at a salad class given to shoppers at The Table at St. George's, a local fresh market food pantry. The Dr. Yum Project also participated and introduced shoppers to our Dinosaur Kale Salad recipe and our Pineapple Power Salad. Everyone loved the easy preparation of this Southwest Salad, but the delicious dressing was the star of the show! This salad could easily be converted to a main dish by adding grilled shrimp, salmon, or chicken.
Southwest Salad
SAVE THIS RECIPE
SAVED!
ADD TO MEAL PLAN
PRINT
Ingredients
Food
Amt
Units
Prep
Notes
1 15 ounce can
black beans, drained & rinsed
black beans
1
15 ounce can
drained & rinsed
2 tablespoons
lime juice
lime juice
2
tablespoons
¼ cup
olive oil
olive oil
¼
cup
1½ teaspoons
apple cider vinegar
apple cider vinegar
1½
teaspoons
salt and pepper, to taste
salt and pepper
to taste
2 teaspoons
honey
honey
2
teaspoons
Method
Chop lettuce, bell pepper, tomatoes, and green onions. Toss together in a large bowl with black beans and corn. To make dressing, puree cilantro, avocado, lime juice, garlic, olive oil, vinegar, salt, pepper, and honey all together in a blender or food processor. Taste and adjust seasonings. Add cilantro lime dressing to salad and toss to coat evenly.
Prep time
15 min
Cook time
0 min
Yields/Serves:
4