A creamy, beany Southwest-style salad

Salad1.jpg

Sometimes I just need salad. Not often, but it happens (I have to consciously choose to eat my leafy greens). This salad is colourful, crunchy, hearty enough to eat as a meal or fun to serve as a side with Mexican food.

Ingredients

The salad

1 head of lettuce, chopped. Use a sturdier lettuce such as romaine or even kale

1 green, red or yellow pepper, chopped

15 ounces (1 ½ cups ) black beans – drained except reserve 1 tablespoon of the brine for the salad dressing

½ a small red onion, chopped

1 cup corn niblets (I use frozen corn and just let it defrost).

2 tomatoes chopped

 The dressing

1 avocado

1 clove garlic

½ teaspoon salt

½ teaspoon pepper

1 Tbsp olive oil

1 Tbsp brine from the canned black beans

2 Tbsp pickled jalapenos

1 Tbsp brine from the pickled jalapenos

2 -3 Tbsp cilantro

The juice from one lime

Directions

Add all dressing ingredients to a blender, blend until smooth.

Add all the salad ingredients to a large bowl. Toss with the salad dressing and enjoy.

If you do not dress the salad or add the tomatoes, this salad will last covered in the fridge for 2-3 days. Just add the dressing and tomatoes before serving.

Omit the lettuce and this salad makes an amazing creamy, beany salsa to eat with natchos.

My recipes is closely based on one I read on Buzzfeed, but I modified it to lower the fat in the dressing and turn up the heat.

 

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