Southwestern Chopped Salad with Black Beans
Prep Time
Total Time
A bright and colorful blend of fresh vegetables, black beans, lime juice and avocado come together to create a delicious summertime main course lunch or side dish. This recipe is not only vegan, but also gluten free. Be sure to taste your salad dressing and add salt as needed.
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Recipe Type: Salads
Cuisine: Vegan
Number Servings: 6-8
What You Need
Salad Ingredients
  • 1 large head of Romaine lettuce (organic is best)
  • 1 can of organic black beans, rinsed and drained
  • 1 large red or orange bell pepper
  • 1 pint organic cherry tomatoes
  • 2 ears organic corn (fresh cut from cob, or thawed frozen 2 cups)
  • 4 green onions
  • ½ cup chopped olives
  • 1 avocado
Dressing Ingredients
  • ⅓ bunch cilantro leaves, long stems removed and roughly chopped
  • ½ large avocado (or 1 whole small avocado or ½ cup vegan yogurt)
  • Juice of 1 lime (about 2 Tablespoons)
  • 2 small garlic cloves
  • ¼ cup extra virgin olive oil or vegan mayonnaise
  • 2 teaspoons white Balsamic vinegar
  • ¼ to ½ teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
How to Do It
  1. Make the dressing by pureeing all ingredients in a food processor/blender until smooth.
  2. Taste and adjust seasonings if necessary. Set aside and make salad.
  3. For the salad, finely chop romaine, bell pepper, tomatoes, and green onions.
  4. Place all ingredients in a large bowl and toss to combine..
  5. Pour dressing over and toss to mix well. Serve with fresh ground black pepper.
I liked the flavor of the dressing better with a mixture of vegan mayo and just a bit of olive oil.
Recipe by Blacks Going Vegan! at