Serves: 3 This Southwest Salad is bursting with flavor: black beans, corn, onions, bell peppers, and creamy avocado cilantro lime dressing. Made in jars, this is a great lunch for on the go!
1, 15 oz can black beans, drained and rinsed
1 cup corn kernels
¼ cup red onion, finely chopped
½ bell pepper, finely chopped
4 radishes, thinly sliced in half moons
6 cups shredded romaine lettuce
⅓ cup Rizo Bros Crumbled Cotija
Avocado Cilantro Lime Dressing
1 medium ripe avocado
⅓ cup cilantro
2 tbsp lime juice
1 tsp lime zest
2 tbsp extra virgin olive oil
1 clove garlic, minced
Pinch salt and pepper to taste
2-4 tbsp water, as needed for desired consistency
To make the salad dressing, blend the avocado, cilantro, lime, olive oil, garlic, salt, and pepper with an immersion or countertop blender, adding 2-4 tbsp water as desired to thin the dressing.
Assemble the salad jars: Divide the dressing between the bottom of the three jars. Top with the black beans, then the corn, bell pepper, red onion, radish, romaine, and cotija, layering each ingredient evenly.
Cover and refrigerator jars until ready to serve. To serve, empty the jar in a shallow bowl and mix to combine.