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Southwestern Black Bean and Lettuce Salad with Salsa Verde Dressing

 Southwestern Black Bean and Lettuce Salad with Salsa Verde Dressing
You won't even miss the meat in this satisfying salad chock-full of beans, veggies and mouthwatering Southwest flavor. —Heather Carroll, Colorado Springs, Colorado
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 package (5 ounces) spring mix salad greens
  • 1 large tomato, seeded and chopped
  • 1 large red onion, chopped
  • 1 medium ripe avocado, peeled and chopped
  • 1 cup canned black beans, rinsed and drained
  • 4 green onions, chopped
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/2 cup minced fresh cilantro
  • DRESSING:
  • 1/2 cup salsa verde
  • 1/2 cup fat-free plain Greek yogurt
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon thinly sliced green onion
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons honey
  • 1/8 teaspoon pepper

Directions

  • In a large bowl, combine the first eight ingredients. In a small
  • bowl, whisk the remaining ingredients. Pour over salad mixture; toss
  • to coat. Serve immediately. Yield: 4 servings.

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Southwestern Black Bean and Lettuce Salad with Salsa Verde Dressing (continued)

Nutritional Facts: 2 cups equals 277 calories, 14 g fat (3 g saturated fat), 10 mg cholesterol, 439 mg sodium, 29 g carbohydrate, 10 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 fat, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.