Vegan Southwest Salad

Now is definitely the time to take advantage of all of the amazing sweet corn that is available at the supermarket. Seriously, I could eat ear after ear of this stuff and be a happy camper! However, instead of eating my weight in corn on the cob, I am incorporating it into a delicious and satisfying dinner! By topping a bowl of salad greens with black beans, sweet corn and grape tomatoes and then bring it all together with an avocado & lime dressing, you not only have a flavorful Mexican-inspired salad, but it’s healthy and vegan! All of the flavor of a mayonnaise packed dressing, but none of the artery clogging fats! IMG_1031

Ingredients: makes 1 serving

1/2 ripe avocado
3/4 cup packed fresh cilantro
1/2 cup nonfat plain Greek yogurt
2 scallions, chopped
1 clove garlic, quartered
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 teaspoon salt (I love the pink Himalayan salt!)
3 cups mixed greens ( I mix spinach, arugula, kale and romaine)
1/2 cup black beans, canned (rinsed) or cooked
1/2 cup corn kernels cut from the cob
1/2 cup grape tomatoes diced in half

How to:

-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.

This salad is perfect for a packed lunch to the office or a picnic at the beach! To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing all in their own containers and then toss them together just before eating.

I love making this salad when I am not wanting to do a lot of cooking and it is perfect for these summer nights!


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