Black Bean and Avocado Salad with Cilantro Dressing

Rating:

(1 vote) 5 1

A great summer salad packed with veggies and black beans, topped with a creamy cilantro-lime dressing!

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Chicago

Time needed

30 min preparation

Serving Size / Yield

16 Cups

Ingredients

  • Cilantro Dressing:
  • 2 limes
  • 1/4 C. light mayonnaise
  • 1/2 C. packed fresh cilantro leaves
  • 2 Tbs. reduced-fat sour cream
  • 1/2 tsp. ground cumin
  • 1/4 tsp. sugar
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • Salad:
  • 1 sm. head romaine lettuce, cut into 3/4-inch pieces
  • 2 med. tomatoes, cut into 1/2-inch pieces
  • 2 Kirby cucumbers, unpeeled, each cut lengthwise into quarters, then crosswise into 1/4-inch-thick pieces
  • 1 ripe avocado, cut into 1/2-inch pieces
  • 1 15-19 oz. can black beans, rinsed and drained

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Directions

Prepare dressing: From limes, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice.  In blender, combine lime peel and juice, mayonnaise, cilantro , sour cream, cumin, sugar, salt and pepper and puree, occasionally scraping down sides of blender, until smooth. Cover and refrigerate if not using right away. Makes about 1/2 C.


Prepare salad: In large serving bowl, combine romaine, tomatoes, cucumbers, avocado and beans. Add dressing and toss until evenly coated.


Each serving: About 230 calories, 9g protein, 34g carbohydrate, 10g total fat (2g sat.), 3mg cholesterol, 520mg sodium.

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