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.

Ingredients

• ½ ripe avocado
• ¾ cup packed fresh cilantro
• ½ cup nonfat plain yogurt
• 2 scallions, chopped
• 1 clove garlic, quartered
• 1 tablespoon lime juice
• ½ teaspoon sugar
• ½ teaspoon salt
• 3 cups mixed greens
• ½ cup black beans, canned (rinsed) or cooked
• ½ cup corn kernels, fresh or frozen (thawed)
• ½ cup grape tomatoes

Directions

1. Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
2. 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.

Tips

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

Recipe curtesy of: EatingWell