5.01

Vegan Southwestern Salad with Avocado Dressing

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.

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 with 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 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

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 brown rice tortilla.

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

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Per 100g
Energy:
335 kcal / 1400 kJ
Fat:
16 g
Protein:
11 g
Carbohydrate:
43 g

Ingredients

For The Salad

For The Avocado Dressing

Preparation:
15 min
Ready in:
15 min

Instructions

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. Garnish with spring onions and serve with avocado dressing.

Notes

Southwestern Salad with Avocado Dressing

Please Leave a Comment and a Rating

Rating

  1. Andrea
    March 15, 2018

    5.00

    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.