Chopped Southwestern Salad with Black Beans and Avocado Dressing (vegan)

Salads are normally pretty boring if not made with creativity and fun. I personally loathe salads with big fat leaves unless I am eating Bibb Lettuce or Oak Leaf lettuce in which I love.  But other than that…UGH.  I am a vegetarian, not a rabbit.  I love me a good chopped salad…a little bit of fun in each bite!  This is one of those salads that you order at a restaurant, and you are genuinally excited about it.  It almost seems sinfully bad for you, but the truth is that it is packed with protein and good fats from the avocado. YUM.  I find it funny when I am in a restaurant, and I see someone ordering a salad, because they want to be healthy, but the salad has so much crap in it, not to mention the loads of chemicals in the dressing, that you are better off eating a Banana’s Foster Dessert from PF Changs.  ( one of the highest calorie restaurant foods, in case you didn’t know) Yikes!!

The creamy ranch is sinfully good, and you will not even know that is is dairy free…that makes it even easier to lick the spoon with no regrets.  Top off the salad with some chopped onions for a little more crunch.  You could even add some tofu to make it a super complete meal.

Chopped Southwestern Salad with Back Beans and Avocado Dressing

Chopped Southwestern Salad with Back Beans and Avocado Dressing
In a small sauce pan, heat up the beans until they are heated throughout. In a small skillet, toast the corn with a tsp. of olive oil, until it is brown and toasted.

Chopped Southwestern Salad with Back Beans and Avocado Dressing

Chopped Southwestern Salad with Back Beans and Avocado Dressing
Add all of the ingredients into a food processor, and pulse until creamy.
Chopped Southwestern Salad with Back Beans and Avocado Dressing
Pu the lettuce in a large bowl, and place all of the ingredients inside. Drizzle with your desired amount of dressing, and enjoy!

Chopped Southwestern Salad with Back Beans and Avocado Dressing

 

Chopped Southwestern Salad with Black Beans and Avocado Dressing
Serves 4
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
FOR THE SALAD
  1. 1 head of dark green lettuce (your choice, and chopped finely)
  2. 1 can cooked black beans (rinsed and drained)
  3. 1 cup of yellow corn
  4. 1/4 cup chopped green onions
  5. 1 whole avocado (diced)
  6. 7-10 cherry tomatoes
  7. 1 cup chopped red bell pepper
  8. 1 tbsp seasoning mix ( I use a chili spice mix)
FOR THE AVOCADO DRESSING
  1. 1 Whole Avocado
  2. 2 tbsp lemon juice
  3. 1 cup soy milk
  4. 2 garlic cloves
  5. 2 tsp white wine vinegar
  6. 1/2 tsp dried dill
  7. 1/2 tsp onion powder
  8. salt to taste
Instructions
  1. In a medium saucepan, add black beans and heat thoroughly, remove from heat
  2. In a small skillet add a tsp of olive oil, and add corn until slightly brown and toasted
  3. Chop up lettuce very fine, and add to the bowl.
  4. Add red bell peppers, black beans, corn, green onion, cherry tomatoes, diced avocado, corn, and seasoning mix.
  5. In the meantime, add all of the ingredients for the dressing into a food processor, and pulse until it is creamy.
  6. Place dressing on top of the salad, and toss until everything has been coated.
  7. Transfer to a serving bowl, and devour!
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