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Southwest black bean and avocado salad with romaine lettuce, black beans, cherry tomatoes, corn, avocado chunks, and lime wedges on a white plate. Fresh healthy lunch or vegetarian salad with bright green, red, and yellow ingredients.

Southwest Black Bean and Avocado Salad with Lime

Nesting Lane
Southwest Black Bean and Avocado Salad with Lime is a fresh, easy salad with a zesty homemade lime dressing. Ready in 20 minutes!
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Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.

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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Main Course
Cuisine Southwest
Servings 4

Equipment

Cutting Board
Chef's Knife
Large Mixing Bowl
Small Bowl
Whisk

Ingredients
 

  • 6 cups chopped romaine lettuce
  • 1 can (15 ounces) black beans rinsed and drained
  • 1 cup cherry tomatoes halved
  • ½ cup corn kernal thawed if frozen
  • 1 large avocado minced
  • 2 tablespoon fresh cilantro chopped
  • 1 fresh lime cut into wedges, for serving

For the lime dressing:

Instructions
 

  • In a large mixing bowl, add the chopped romaine lettuce.
  • On top of the lettuce, layer the black beans, cherry tomatoes, corn, diced avocado, and cilantro. Do not toss yet. Keeping the layers separate makes for a better presentation.
  • In a small bowl, combine the lime juice, olive oil, water, honey, cumin, chili powder, salt, black pepper, and minced garlic.
  • Using a whisk, mix the dressing until smooth and combined.
  • Just before serving, drizzle the dressing over the salad.
  • Using tongs or two large spoons, gently toss the salad until everything is lightly coated. Be careful not to mash the avocado.
  • Divide the salad evenly among 4 plates.
  • Place lime wedges on each plate so guests can squeeze extra lime juice over their portion.
  • Serve immediately.

Notes

9 WW Smart Points

Tips and Tricks

Don't toss until you're ready to serve. The layered look is part of what makes this salad visually appealing. Tossing it too early also causes the avocado to break down and the lettuce to wilt.
Cut the avocado last. Avocado browns quickly once cut. Dice it right before assembling the salad to keep it looking fresh.
Taste the dressing before adding it. Everyone's preference for salt and acidity is different. Give the dressing a quick taste and adjust the salt, lime juice, or honey as needed.
Use ripe avocado. A ripe avocado should feel slightly soft when you press it gently. An underripe one will be firm and flavorless; an overripe one will be mushy.
Rinse and drain the beans well. This removes excess sodium and prevents the salad from becoming watery.

Storing

This salad is best served fresh. If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator for up to 1 day.
Once the dressing is added, the lettuce will begin to wilt and the avocado will brown.
For meal prep, store all the components separately and assemble just before serving.

Nutrition

Calories: 292kcalCarbohydrates: 34gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 425mgPotassium: 910mgFiber: 14gSugar: 5gVitamin A: 6519IUVitamin C: 29mgCalcium: 83mgIron: 4mg
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