Southwestern Chopped Salad with Black Beans

| 04/28/2015 | Reply

Salads are one of those things I know is good for me, and that I actually enjoy eating – if I’m out or someone else makes it. I so hate to make them at home because all that chopping and dicing and washing and rinsing gets on my nerves. So I don’t eat enough salads, and I know it. I also know I could NEVER be a “raw vegan.” No way. I would starve to death.

Determined to overcome my salad challenged attitude, I began looking at various recipes on the web for chopped salads, and using several as a guide I added my own twist of course to come out with this!

southwestern chopped salad vegan gluten free

Even though it took a longgggggggggggg time (in Deb minutes) to get all the ingredients ready (chopping tomatoes, green onions, lettuce, cut corn off cobs, dice an orange pepper, chop the olives and an avocado), I bravely tried making it anyway.

southwestern chopped salad with black beans vegan

I have to admit, the salad was very pretty to look at before tossing – so bright and colorful.

southwestern chopped salad vegan salad cilantro lime dressing

It was also very tasty with the cilantro-avocado-lime dressing.

cilantro lime dressing

southwestern chopped salad

Though this was really good, and I can imagine making it over again and adding different ingredients, like tortilla chips or salsa, I’ll never become one of those people who smiles and eats salad like you see all over the web. You know, those pics of women eating lettuce laughing and grinning like they struck gold or something in the bottom of the bowl. Jeez, really? baby girl eating gross salad

If you don’t believe me, just do a quick Google images search for “woman eating salad” and see what you find. I don’t get why eating salad is so funny. Who has a good time eating salad? I can’t imagine being on my deathbed reminiscing about the fabulous salads I ate throughout my life. Where they do that at?

As a matter of fact, the baby there is doing a live demo of how I look when I’m eating a salad!

Anyway, give this a try and let me know what you think.

Southwestern Chopped Salad with Black Beans
Created by:
Recipe Type: Salads
Cuisine: Vegan
Number Servings: 6-8
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.
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.

Get exciting new soul food, Cajun/Creole and classic American recipes done vegan! Check out WHY VEGAN IS THE NEW BLACK: More than 100 Meat and Dairy Free Meal Ideas Your Whole Family Will Love.

Why Vegan is the New Black - delicious vegan soul food Creole Cajun and American recipes by Deborrah Cooper

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Category: Light Meals

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