Southwestern Avocado and Black Bean Salad- by Paula Deen

Name: Southwestern Avocado and Black Bean Salad- by Paula Deen Recipe
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 cup freshly chopped cilantro leaves; 1/4 cup extra-virgin olive oil; 2 tablespoons freshly squeezed lime juice; 2 or 3 dashes hot sauce (recommended: Tabasco); 4 cups chopped romaine lettuce; 2 avocados peeled and diced; 2 cups fresh or frozen corn kernels thawed and drained; 2 (15-ounce) cans black beans rinsed and drained; 1 cup chopped cherry tomatoes; About 3/4 cup (3-ounces) grated pepper jack cheese; Kosher salt and freshly ground black pepper

Minutes to Prepare: 15

Number of Servings: 4

Ingredients

1/2 cup freshly chopped cilantro leaves 1/4 cup extra-virgin olive oil 2 tablespoons freshly squeezed lime juice 2 or 3 dashes hot sauce (recommended: Tabasco) 4 cups chopped romaine lettuce 2 avocados, peeled and diced 2 cups fresh or frozen corn kernels, thawed and drained 2 (15-ounce) cans black beans, rinsed and drained 1 cup chopped cherry tomatoes About 3/4 cup (3-ounces) grated pepper jack cheese Kosher salt and freshly ground black pepper

Directions

In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.

In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

Serving Size: 1 bowl makes a serving- 4 servings in all

Number of Servings: 4

Recipe submitted by SparkPeople user SOLIZ360.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving