Mexican Side Salad with Creamy Avocado-Cilantro Dressing
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Averie Cooks · by Averie Sunshine★ 5.0 (3)

Mexican Side Salad with Creamy Avocado-Cilantro Dressing

NUTRITION · PER SERVING28M COOK
CAL 29%·PRO 41%
CARBS 69G47% OF CAL
14G FIBER48G OTHER8G TOTAL SUGAR
FAT 24G37% OF CAL
6G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Mexican-inspired salad with black beans, corn, peppers, crispy tortilla strips, and creamy avocado-cilantro dressing. Colorful and flavorful, works as a side or light main.

sidemexicansaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 8 small (4-inch corn tortillas, cut into 1/4-inch wide strips)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt (or to taste)
  • 1 head iceberg lettuce (cored and quartered into wedges)
  • 1/2 cup corn (I used frozen)
  • 1/2 cup red bell peppers (diced small)
  • 1/2 cup cooked black beans
  • 1/2 cup red onion (finely minced)
  • 1 cup grated queso fresco (a shredded Mexican cheese blend may be substituted)
  • 1 medium ripe Hass avocado (peeled and pitted)
  • 1 1/2 to 2 cups cilantro leaves from about 1 medium bunch cilantro (stems discarded, loosely packed in measuring cup)
  • 6 ounces Greek yogurt (I used 0% fat; sour cream may be substituted)
  • 3 to 4 tablespoons lime juice
  • 1 green onion (trimmed and sliced into about 6 segments)
  • 1 to 2 cloves garlic (peeled)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • pinch cayenne pepper (optional and to taste)
  • 1/2 to 1 teaspoon granulated sugar (optional and to taste)
  • 1 to 2 tablespoons water (optional and as necessary for consistency)
PREP
10M
SODIUM
1293MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.