This salad is a crowd pleaser. Really though, this was the only thing I was allowed to bring to potlucks at work for like 2 years. It is really all about the dressing, it is sweet and tangy and just amazing.
This is a super customizable salad. If you don’t like spring mix, swap it for romaine. You can add or subtract the veggies or beans and as long as you keep the southwest vibe and the dressing it will be a homerun. I could see pinto beans, chickpeas, jicama, corn, onion, and tortilla chips all being welcome additions/substitutions to this salad.
A tip for transporting the dish– put all the veggies and beans on the bottom of your salad bowl. Let the spring mix sit on top (it won’t get soggy this way). Bring your dressing in a separate container and just before serving mix everything together and then toss with dressing!
The dressing recipe may yield more than you prefer on your salad, don’t over dress!
AuthorShannonCategorylunch, salad, vegetarian
Drain black beans. Thinly slice mini peppers and radish using a mandolin. Cut avocado into cubes. Finely chop cilantro.
Combine olive oil, red wine vinegar, lime juice, garlic, salt, pepper, honey, and cilantro.
In a large bowl combine spring mix, black beans, avocado, sweet mini peppers, and radish. Toss with dressing. Crumble queso fresco over top and serve immediately.
Ingredients
Directions
Drain black beans. Thinly slice mini peppers and radish using a mandolin. Cut avocado into cubes. Finely chop cilantro.
Combine olive oil, red wine vinegar, lime juice, garlic, salt, pepper, honey, and cilantro.
In a large bowl combine spring mix, black beans, avocado, sweet mini peppers, and radish. Toss with dressing. Crumble queso fresco over top and serve immediately.
