nutritional information

Per 1/2-cup serving:

  • Calories: 115
  • Protein: 4 g
  • Total Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 16 g
  • Cholesterol: 3 mg
  • Sodium: 196 mg
  • Fiber: 5 g
  • Sugar: 3 g

Southwestern Salad with Avocado-Lime Dressing

Southwestern Salad with Avocado-Lime Dressing

Serves 8

30 minutes or fewer

Sweet romaine, grape tomatoes,and corn, plus tender pinto beans and crunchy corn chips make a truly satisfying salad.
  • 2 cups chopped romaine lettuce
  • 1 ½ cups cooked pinto beans or 1 15-oz. can pinto beans, rinsed and drained
  • 1 cup grape tomatoes, chopped
  • ½ cup fresh or frozen corn kernels
  • ¼ cup chopped green onions
  • ¼ cup chopped cilantro
  • 1 ripe avocado
  • ¾ cup prepared (not chunky) salsa
  • ½ cup low-fat sour cream
  • 3 Tbs. lime juice
  • 4 drops Tabasco sauce, optional
  • ⅓ cup crushed corn tortilla chips (about 20 chips), optional

1. Combine lettuce, beans, tomatoes, and corn in clear glass bowl. Sprinkle green onions and cilantro on top.

2. Mash avocado in separate bowl, and whisk in salsa, sour cream, and lime juice. Season with hot sauce (if using), and salt and pepper, if desired. Pour dressing over salad, toss well, and top with crushed corn chips (if using).

May/June 2010 p.56

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I made this tonight and it was yummy. I put half a can of black beans and half a can of pinto beans. The dressing was really tasty to. Next time I will add the tortilla chips to give it a crunch.

alyce Swinburne - 2014-07-07 00:40:59

excellent! wonderful; a big hit with the neighbors.

Barb McDonell - 2014-05-29 19:16:44

southwestern salad

gina - 2014-04-26 20:37:00


Bec - 2014-02-23 22:32:36


shreya - 2014-01-13 19:45:32

Good but I found it to be too heavy on the salsa (it almost drowns the salad, as another commenter said). I will cut the amount of salsa in half next time.

J M - 2013-11-22 23:59:56

Delicious salad. I left out the sour cream this time to make it vegan. Good salad that can be made a variety of ways, depending on what ingredients you have on hand. Didn't need as much dressing as it called for. Will definitely make again.

Michele siconolfi - 2013-06-27 23:03:45

This is so darn good! I'll make this again and again. I used vegan Tofutti sour cream and fire roasted corn. Amazing!

Sarah Burns Warman - 2013-05-10 12:22:59

Omg!!! This recipe is delicious! Quick and simple, great for ansummer night with a margarita ;)

Lisa - 2013-05-01 01:34:43

this was delicious. I didn't add the corn chips, but served as a refreshing side salad to nachos. Yum - particularly with the fresh corn niblets straight from the cob.

KylieP - 2012-09-20 21:30:38

So simple, yet so delicious. Perfect for a hot afternoon when you want to eat light. I know it would have been even better if I had cilantro, but it's so tough to find in Sweden.

Sharici - 2012-05-24 18:17:29

Delicious! Even better made with leftover beans and corn from the Black Bean and Toasted Corn Tacos recipe that was in the same issue of VT (which is good either with black beans or pinto beans). I love the tangy spiciness of the creamy dressing. This salad has definitely become a standard for me in meal planning though I use ground cayenne pepper in the dressing instead of Tabasco and omit the optional chips.

Denise - 2012-05-10 05:01:18

Made this salad for dinner last night - hubby and I loved it. We added a cucumber and chopped avocado and used black beans instead of pinto. It seems to be a salad that could be made with many different variations depending on what you have on hand. Loved using mashed avocado as a base for the dressing - brilliant!

Deb - 2011-07-13 11:49:13

Great salad! My husband loved it too. I added some extra drops of tabasco to make it more spicy.

Amy - 2011-06-05 21:11:16