Southwest Black Bean Salad

A hearty Tex-Mex salad with black beans, roasted corn, avocado, and tortilla strips topped with a creamy cilantro-lime dressing.

Nutrition per serving

• 1 large head, choppedRomaine lettuce
• 1 can (400g), drainedBlack beans
• 1 cupRoasted corn kernels
• 1 large, dicedAvocado
• 1 cup, halvedCherry tomatoes
• 1, dicedRed bell pepper
• ½ cupTortilla strips
• ¼ cupGreek yogurt
• ¼ cup, choppedFresh cilantro
• 2 tbspLime juice
• ½ tspCumin
• To tasteSalt

1. 1

   Arrange chopped romaine in a large bowl or platter.

2. 2

   Top with black beans, roasted corn, diced avocado, halved cherry tomatoes, diced bell pepper, and tortilla strips.

3. 3

   Blend Greek yogurt, cilantro, lime juice, cumin, and salt in a blender until smooth to make the dressing.

4. 4

   Drizzle the cilantro-lime dressing over the salad.

5. 5

   Toss gently and serve immediately.

💡 Tips for Southwest Black Bean Salad

• • Use seasonal vegetables for maximum nutrition and flavor.
• • Choose avocados that yield slightly to gentle pressure for perfect ripeness.
• • Roll citrus on the counter before juicing to get more juice out.
• • This is a great recipe for beginners — don't overthink it, just have fun!

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