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–+ servings

Spicy Southwestern Salad with Avocado Dressing

A vibrant and flavorful salad featuring a mix of fresh vegetables, black beans, corn, and a creamy avocado dressing with a spicy kick.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: main dish, Salad
Cuisine: Southwestern
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 cups mixed greens such as romaine and spinach
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup corn canned or frozen, thawed
  • 1 cup black beans canned, rinsed and drained
  • 1 cup red bell pepper diced
  • 1/2 cup red onion finely chopped
Avocado Dressing
  • 1 large ripe avocado peeled and pitted
  • 2 tablespoons lime juice freshly squeezed
  • 1 clove garlic minced
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1/4 cup olive oil
  • 1/4 cup water to thin the dressing

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, corn, black beans, red bell pepper, and red onion.
  2. Toss the salad ingredients together until evenly mixed.
Make the Avocado Dressing
  1. In a blender, combine the avocado, lime juice, garlic, cumin, cayenne pepper, olive oil, and water.
  2. Blend until smooth and creamy. If the dressing is too thick, add more water to reach desired consistency.
  3. Season with salt to taste.
Assemble the Salad
  1. Drizzle the avocado dressing over the salad and toss gently to combine.
  2. Serve immediately, garnished with additional black beans or avocado if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 3gFiber: 10gSugar: 3g

Notes

This salad is best served fresh but can be stored in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to prevent the greens from wilting.

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