Vegan Southwestern Salad with Avocado Dressing

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Vegan Southwestern salad with avocado dressing is one of the most delicious and nutritious salad that can be prepared.

Vegan Southwestern Salad with Avocado Dressing

So easy to prepare in minutes, Romaine lettuce, black beans, sweet corn, tomatoes, bell peppers, red onion, avocado, and cilantro tossed in a creamy avocado dressing.

Vegan Southwestern Salad with Avocado Dressing

Growing up kidney beans were my favorite beans but now I prefer chickpeas and black beans. I find them to be more versatile to use in creating new recipes, like my General Tso’s chickpeas and my vegan black bean burritos

Another thing that I love to do is, to include lots of different vegetables in different colors in my salads. We eat with our eyes, so I do my best to make dishes that are very pleasing to the eyes and also very flavorful.

This black bean salad is no exception, I include a base of chopped Romaine lettuce (my favorite), chopped red and yellow bell peppers, black bean, organic corn, avocado, spring onions, and cilantro.

 Vegan Southwestern Salad with Avocado Dressing

Tips For Making  Vegan Southwestern Salad with Avocado Dressing

This salad is hearty and it really doesn’t require lots of prep time except for cooking the black beans or you can just use canned beans instead.

You can also use canned, fresh or frozen corn (I like to cook my frozen corn for about one minute in boiling water).

The dressing is creamy and delicious with a blend of almond milk, avocado, cilantro, cumin, maple syrup, and garlic. This salad is delicious on its own for a light meal, served as a side or like how I had it as the filling for a veggie wrap using a brown rice tortilla.

Southwestern Salad with Avocado Dressing, Vegan., Gluten-Free

If you make this black bean salad recipe, snap a photo and hashtag #healthierstep  — We love to see your recipes on Instagram, Facebook, & Twitter!

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Per serving

Energy: 335 kcal / 1400 kJ
Fat: 16 g
Protein: 11 g
Carbs: 43 g

Cooking Time

Preparation: 15 min
Ready in: 15 min
For: 4 Servings


For The Salad

For The Avocado Dressing


For The Dressing

  1. Place all ingredients in a blender and process until smooth, scraping down the sides. Keep leftovers refrigerated for about 3 days.

For The Salad

  1. Toss lettuce, black bean, corn, tomatoes, bell peppers, avocado, red onion and cilantro in a large bowl.
  2. Garnish with spring onions and serve with avocado dressing.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Karin
    February 8, 2020

    Made this and it was good. My daughter asked me to give it to her for school as her lunch :)

    • Michelle Blackwood, RN
      February 8, 2020

      Karin, I’m happy you and your daughter enjoyed it, that’s so cool that she wants to take it to school for lunch. Thank you for sharing your feedback.

  2. ChewzingPlants
    August 4, 2019

    The Avocado Dressing was a huge hit in my house! Definitely two thumbs up!

  3. Andrea
    March 15, 2018

    This recipe has been my favorite for awhile, I love to serve it with your black bean enchiladas.

    • Michelle Blackwood
      March 15, 2018

      Andrea, I’m so happy you love this salad and enchilada.