How To Make Southwest Avocado Salad
This avocado salad recipe is filled with black beans, corn, and bell peppers too. You won’t easily find another dish that’s as healthy and colorful as this!
Preparation: 20 minutes
Cooking:
Total: 20 minutes
Serves:
Ingredients
- 2avocadosripe
- 1corn cobgrilled or 1 cup frozen corn
- 1mediumbell pepperdiced, red or orange
- 1cupblack beansrinsed and drained
- ½cuptomatoesor cherry tomatoes, diced
- ¼cupcilantro
- 1jalapenoseeded and diced
- ¼cupred oniondiced
- ¼cupCotija cheeseor feta cheese
- ½cupcrispy tortilla stripsoptional
Dressing:
- 2tbspfresh lime juicedivided use
- ¼tspchili powder
- ¼tspcumin
- 2tbspolive oil
- salt & pepperto taste
Instructions
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To make the dressing, combine 1 tablespoon lime juice with olive oil, chili powder, and cumin. Add salt & pepper to taste.
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Cut avocados in half, remove the pit, and dice. Toss with 2 teaspoons of the remaining lime juice.
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Place remaining ingredients in a bowl except for the cheese and tortilla strips. Drizzle with dressing and toss.
-
Top with cheese & tortilla strips before serving
Nutrition
- Calories: 493.22kcal
- Fat: 26.65g
- Saturated Fat: 4.88g
- Trans Fat: 0.01g
- Monounsaturated Fat: 16.25g
- Polyunsaturated Fat: 3.79g
- Carbohydrates: 53.44g
- Fiber: 16.36g
- Sugar: 5.84g
- Protein: 16.02g
- Cholesterol: 7.50mg
- Sodium: 621.19mg
- Calcium: 150.58mg
- Potassium: 1450.57mg
- Iron: 3.61mg
- Vitamin A: 89.64µg
- Vitamin C: 59.81mg
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