Southwestern Black Bean And Corn Salad

5 from 6 votes

Southwestern Black Bean And Corn Salad

Bring deliciousness to the dinner table with Southwestern Black Bean and Corn Salad. Enriched with fresh and fantastic flavors, this colorful and vibrant salad is my go-to dish for picnics, warm-weather BBQs, and potlucks.

Prep: 30

Total: 30

Course: Sides

Cuisine: American, Mexican

Servings:

Calories: 318kcal

Author: Ruchi

Ingredients

FOR SALAD

2 hearts of Romaine lettuce rinsed, pat-dry, and chopped
1 can Corn Kernels drained and rinsed
1 can Black Beans drained and rinsed
¾ cup Red bell peppers finely chopped
½ cup Red onions finely chopped
1 cup Grape Tomatoes sliced
½ cup Tortilla Strips
1 large Avocado cored and diced into ¾-inch in size
¼ teaspoon Cumin powder optional
¾ cup Southwestern Chipotle dressing

FOR SOUTHWESTERN CHIPOTLE DRESSING

¾ cup Greek Yogurt
2 tablespoons Lime Juice
2½ teaspoons Chipotle peppers in adobo peppers
½ teaspoon Cumin powder
½ teaspoon Paprika
1½ tablespoons Olive Oil
¼ cup Cilantro leaves
- - Salt to taste

Instructions

PREPARE THE DRESSING

Combine all the ingredients listed under ‘dressing’ except oil into a blender or food processor. Secure the lid and blend for 20-30 seconds.
While the blender is running, slowly drizzle in the oil through the lid opening. Blend until the dressing is thick, smooth, and creamy. The dressing should be of pouring consistency.
Refrigerate until ready to use.

CHOP THE LETTUCE

Slice off the root ends of the romaine lettuce. Separate the individual leaves and rinse them thoroughly under tap water.
Pat them dry inside a kitchen paper towel. Now, group the leaves, roll them into a cylinder shape and slice them into bite-sized pieces with a knife.

COMBINE INGREDIENTS

In a large bowl, add chopped lettuce, black beans, corn, tomatoes, onion, red bell peppers, avocados. Top with tortilla strips.
Pour the southwestern chipotle dressing over the ingredients. Stir very gently to combine. As you toss the salad, the avocado chunks will create a creamy coating over other ingredients, adding more richness to every bite.
Just be careful, do not overmix the salad as the avocado will break down and become mushy.
Serve immediately topped with some tortilla strips.

Notes

Serving Suggestions!

This southwestern clack bean and corn salad is filling enough to serve on its own, but if you prefer to serve it as a side, then you can pair it up with

Quinoa stuffed bell peppers
Sun-dried chickpea burger
Herb chicken
Make a burrito bowl
Tomato bisque soup and pull-apart garlic bread.

Storing Leftovers!

This salad tastes BEST when fresh and doesn't store pretty well. But, if you still have leftovers, then store the leftover salad without the addition of avocados and tortilla strips. It will last for up to a day in the refrigerator.

However, the southwestern dressing will last for up to 4 to 5 days in the refrigerator in an airtight container.

Nutrition