Southwestern Black Bean And Lettuce Salad With Salsa Verde Dressing Recipes

SOUTHWESTERN CHOPPED SALAD

Southwestern Chopped Salad image

Southwestern Chopped Salad is a party on a platter! Filling, fresh, and colorful, this gluten-free entree salad recipe will liven up your dinner table.

Provided by Iowa Girl Eats

Categories 20 minute meal, 30 minute meal, entree, light and healthy, lunch, salad

Yield serves 2-3

Number Of Ingredients 13

Ingredients

9oz shredded or chopped romaine lettuce
2 ears sweet corn, kernels sliced from cobs
1/2 cup black beans
1 avocado, chopped
Handful blue corn tortilla chips, crushed
Ranch dressing
Salsa
2 vine-ripened tomatoes, seeded and chopped
1/4 small white onion, minced
1/2 jalapeño (or more or less,) seeded and minced
1/4 cup packed cilantro, chopped
juice of 1/2 lime
salt

Steps:

For the Pico de Gallo: combine ingredients in a small bowl then set aside. Can be done a day ahead of time.
Stir together desired amounts of Ranch dressing and salsa (I used roughly 50/50 ratios) in a small bowl to create Salsa-Ranch dressing, then set aside.
Add romaine, sweet corn, black beans, and desired amount of pico de gallo to a large bowl then toss to combine. Add avocado, crushed tortilla chips, and Salsa-Ranch dressing then toss again to combine. Serve immediately.

SOUTHWESTERN BLACK BEAN AND LETTUCE SALAD WITH SALSA VERDE DRESSING

Southwestern Black Bean and Lettuce Salad with Salsa Verde Dressing image

You won't even miss the meat in this satisfying salad chock-full of beans, veggies and mouthwatering Southwest flavor. -Heather Carroll, Colorado Springs, Colorado

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

1 package (5 ounces) spring mix salad greens
1 large tomato, seeded and chopped
1 large red onion, chopped
1 medium ripe avocado, peeled and chopped
1 cup canned black beans, rinsed and drained
4 green onions, chopped
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup minced fresh cilantro
DRESSING:
1/2 cup salsa verde
1/2 cup fat-free plain Greek yogurt
2 tablespoons minced fresh cilantro
1 tablespoon thinly sliced green onion
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
1-1/2 teaspoons honey
1/8 teaspoon pepper

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 277 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 439mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges

SOUTHWESTERN BLACK BEAN AND HOMINY SALAD

Southwestern Black Bean and Hominy Salad image

Categories Salad Bean Pepper Side No-Cook Picnic Vegetarian Quick & Easy High Fiber Backyard BBQ Avocado Legume Bell Pepper Summer Vegan Raw Jalapeño Cilantro Hominy/Cornmeal/Masa Bon Appétit

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 8

Ingredients

1 15-ounce can black beans, rinsed, drained well
1 15-ounce can golden hominy, rinsed, drained well
1 avocado, peeled, pitted, diced
1 cup diced yellow bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons minced seeded jalape‱o chili
1/2 cup (or more) salsa verde

Steps:

Combine first 7 ingredients in large bowl. Add 1/2 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper.

SOUTHWESTERN SALAD

Southwestern Salad image

My mother gave me this recipe several years ago, and we have prepared it often ever since. It can be a meal in itself...or serve it along with a Mexican meal. I often take it to potlucks and watch it disappear in no time!

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 8

Ingredients

1 can (15 ounces) pinto beans, rinsed and drained
1 bunch green onions with tops, sliced
1 large tomato, seeded and chopped
1 medium ripe avocado, peeled and chopped
1 bottle (8 ounces) Catalina salad dressing, divided
2 cups shredded cheddar cheese
1 medium head lettuce, torn into bite-size pieces
4 cups corn chips

Steps:

In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing.

Nutrition Facts : Calories 344 calories, Fat 23g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 543mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.

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