The flavors of the Southwest aren’t just about the grill. Sometimes, it’s about the distinct refreshment that can only be found on the borderlands. Southwest Avocado Salad puts these vibrant yet relaxing flavors on display, with a bright and zesty lime dressing coating creamy avocados, summery corn, juicy bell peppers, spicy jalapeƱos, and hearty black beans. All that Southwest Avocado Salad needs is a crown of sharp cheese and crispy tortilla strips to make it a mighty fine experience for the tastebuds! So easy, so fresh, so Southwest!
Ingredients
For the dressing:
- 2 tablespoons fresh lime juice, divided
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
For the salad:
- 2 ripe avocados
- 1 cob corn, grilled, or 1 cup frozen corn, thawed
- 1 medium bell pepper, diced, red or orange
- 1 cup black beans, rinsed and drained
- 1/2 cup tomatoes or cherry tomatoes, diced
- 1/4 cup cilantro
- 1 jalapeƱo, seeded and diced
- 1/4 cup red onion, diced
- 1/4 cup Cotija cheese or feta cheese
- 1/2 cup crispy tortilla strips, optional
Directions
Step 1 –Combine 1 tablespoon of the lime juice, the chili powder, the cumin, the olive oil, the salt, and the pepper.
Step 2 –Cut the avocados in half, removing the pits.
Step 3 –Dice the avocados and toss them with the remaining lime juice.
Step 4 –Place the avocadoes, the corn, the bell pepper, the black beans, the tomatoes, the cilantro, the jalapeƱo, and the red onion in a bowl.
Step 5 –Drizzle the salad with the dressing, tossing to combine.
Step 6 –Top the salad with the cheese and the tortilla strips and serve.
