Southwestern Salad With Avocado Dressing Recipe

Raw garlic will overpower avocado dressing if you use too much. Stick to one small clove and blend it completely with the lime juice first.

Dressing lettuce too early turns the entire salad soggy within twenty minutes. Toss the vegetables right before serving or pack the dressing on the side for lunch.

Tips & Tricks

• Rinse the canned black beans to remove extra starch before adding them to the bowl.
• Use fresh lime juice rather than bottled juice for cleaner acid.

Step-by-Step Instructions

1. Blend dressing components

Put the halved avocado, garlic, kosher salt, black pepper, olive oil, cilantro, and lime juice into a blender. Process until completely smooth and thick.

2. Combine salad elements

Add the chopped lettuce, bell peppers, cilantro, drained black beans, red onion, corn, scallions, and tomatoes to a large bowl. Mix the ingredients gently to distribute them evenly.

3. Dress and toss

Pour the blended avocado dressing over the vegetables. Toss until every piece is coated and serve immediately.

Variations

• Add grilled diced chicken or shrimp to turn this side salad into an entree.

How to Store Southwestern Salad With Avocado Dressing

Frequently Asked Questions

Southwestern Salad With Avocado Dressing Recipe

This fresh Southwestern salad combines black beans, corn, bell peppers, and fresh lettuce tossed in a garlic lime avocado dressing. Easy meal prep.

15 minPrep time5Servings

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Ingredients

• 1 avocado (halved)
• 1 clove garlic
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup olive oil
• 1 tablespoon chopped fresh cilantro
• 1 lime (juiced)
• 1 head lettuce (chopped)
• 1 cup chopped bell peppers
• ¼ cup chopped fresh cilantro
• 15 oz black beans (drained)
• ½ cup chopped red onion
• 15 oz corn (drained)
• ¼ cup chopped scallions
• ¾ cup chopped tomatoes

Instructions

1. 1Blend dressing components — Put the halved avocado, garlic, kosher salt, black pepper, olive oil, cilantro, and lime juice into a blender. Process until completely smooth and thick.
2. 2Combine salad elements — Add the chopped lettuce, bell peppers, cilantro, drained black beans, red onion, corn, scallions, and tomatoes to a large bowl. Mix the ingredients gently to distribute them evenly.
3. 3Dress and toss — Pour the blended avocado dressing over the vegetables. Toss until every piece is coated and serve immediately.

Cook's note: Keep the dressing separate if you plan to eat this salad over several days for meal prep.

Servings: 5

Cuisine: American

Course: Salad

RecipesCooker15 minutes15 minutes

Written by Darnell
Darnell covers air fryer recipes and slow cook meals, with a steady side of eggs and breakfast casseroles for people cooking on a tight schedule. He writes in a blunt, test-it-again voice and flags the mistakes that ruin texture, from soggy fries to rubbery eggs. Every post gives timings, temperatures, and a fallback if your machine runs hot.