You can truly “eat the rainbow” with this delicious Southwestern Salad topped with a quick and easy homemade avocado dressing.
Typically, a salad for us is just a grilled chicken salad, or a large house or greek salad. But those can get boring after a while, so I always keep on the lookout for a new salad recipe to try. I recently downloaded the Tasty app and found this delicious-looking southwestern salad so decided to give it a try.
Now, anyone who knows me knows that I am not big on vegetables. But I am trying. I’ve noticed that a lot of them are an acquired taste, so I just keep forcing myself to eat them and have slowly gotten used to a few. Vegetables will never be something I love, but I can tolerate more and more as I get older. Although, I do still like to hide my vegetables sometime, such as in Zucchini Bread.
The southwestern salad is stocked full of vegetables. You definitely are “eating the rainbow” with this meal. And because there is so much goodness in it, the salad is filling enough to be a meal in itself.
Just look at those beautiful bell peppers! We used one of every color in our salad. And we are doing our part to lower our plastic consumption by using some mesh reusable produce bags at the store rather than the plastic ones they offer.
Step by Step
Cook the frozen corn and chop all of the vegetables.
Once you have all of the veggies chopped and the dressing made, the last thing to do is put it all together. Start by filling your bowl with lettuce, then add the peppers, tomato, onion, corn, and black beans. Top with a bit of chopped green onion, and drizzle the avocado dressing over it all. Then toss the salad and serve!
Originally Published On: January 6, 2018
Last Updated On: June 12, 2019
Southwestern Salad with an Avocado Dressing
- 1 avocado (halved and pitted)
- 1 clove garlic (minced)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp cilantro
- 1/4 cup olive oil
- 1 lime (juiced)
- 1 green bell pepper
- 1 orange bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 tbsp cilantro
- 15 oz black beans
- 1/2 cup onion (chopped)
- 15 oz corn
- 1/2 tomato (chopped)
- 1 green onion (chopped)
- 1 head lettuce
- Add all of the dressing ingredients into a blender or magic bullet and blend until it’s smooth
- Chop all of the vegetables and prepare the corn according to instructions
- Fill each bowl with some lettuce and top with peppers, cilantro, beans, onion, corn, and tomato
- Garnish with the green onion and drizzle with the avocado dressing
- Toss the salad to coat and serve