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Southwestern Salad With Black Beans

Southwestern Salad With Black Beans
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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.

Prep: 20 minutes | Total Time: 20 minutes
  • 1/2 
    ripe avocado
  • 3/4 cup
    packed fresh cilantro
  • 1/2 cup
    nonfat plain yogurt
  • scallions, chopped
  • 1 clove
    garlic, quartered
  • 1 tablespoon
    lime juice
  • 1/2 teaspoon
  • 1/2 teaspoon
  • 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 tomatoes
  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.


Nutritional Information

Makes: 1 serving
  • Calories235
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol0 g
  • Carbohydrates43 g
    • Dietary fiber13 g
  • Protein13 g
  • Sodium307 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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