Southwestern Salad

• servings: 6 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

1 ripe avocado, pitted and peeled

1/4 c. red wine vinegar

2 tbsp. fresh lime juice

2 tbsp. chopped fresh cilantro

1/2 jalapeño, seeded and coarsely chopped

1 clove garlic, coarsely chopped

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1/2 c. olive oil

2 heads romaine lettuce, chopped

1 (15-oz.) can black beans, drained and rinsed

1 1/2 c. grape tomatoes, cut in half

1 orange bell pepper, seeded and chopped

1 c. frozen corn, thawed

1 c. shredded pepper jack cheese

4 green onions, sliced

1/2 c. chopped fresh cilantro

1 ripe avocado, peeled, pitted, and cubed

1/2 c. crushed tortilla chips or strips

Directions

For the dressing: To a blender or food processor, add the avocado, red wine vinegar, lime juice, cilantro, jalapeño, garlic, salt, and pepper. Blend or pulse until almost smooth; there should still be bits of cilantro. Add the oil and blend until incorporated.

For the salad: To a large bowl, add the lettuce, black beans, tomatoes, bell pepper, corn, cheese, green onion, cilantro, avocado, and tortilla chips. Drizzle with the dressing and toss to combine. Serve immediately.

Nutrition

• Calories: 513
• Total Fat: 37 g
• Saturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 20 mg
• Sodium: 431 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 16 g
• Total Sugars: 6 g
• Protein: 15 g