Southwest Salad

After what seems to have been a really long winter, we’re finally approaching warm weather, and BBQ season! This is a really tasty and colorful summertime recipe! Make it socially distant friendly by separating out into little containers complete with your favorite tortilla chips to make a take-and-go appetizer!


For the salad:

  • 2, 15-ounce cans black beans, drained and rinsed
  • 2 avocados seeded and cubed
  • 2 cups corn, fresh or frozen (thawed)
  • 2 cups cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ cup red onion, diced
  • ⅓ cup cilantro, rough chopped

For the dressing:

  • ⅓ cup fresh lime juice
  • 3 tablespoons olive oil
  • 2 tablespoons fresh cilantro, finely chopped
  • ½ teaspoon granulated garlic
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • A pinch of fresh ground pepper


  1. In a small bowl, whisk the lime juice, olive oil, cilantro, chili powder, granulated garlic, ground pepper, and salt.
  2. Place all the veggies (beans, corn, tomatoes, cucumber, and onions) in a large bowl (except the avocado) and add the dressing.
  3. Toss gently to combine well. Add avocado.