Black Bean and Corn Salad with Avocado Dressing
There was a time when I was sticking to soups and salads only for dinner and that was going pretty well for a long time. However, the disheartening thing was that I was not losing any weight. Light dinners felt good as tummy was not bloated, didn’t feel lethargic and generally felt good that I was eating something healthy. I really should get back to that routine and yes have realized that counting calories is as important as exercising. No diet promises the easy way out.
It’s after a long time I’m posting a salad recipe today. A few weeks ago, making salads with greens was not possible as it was difficult getting greens. Now that the rains have begun, its possible to find extra crispy, crunchy, fresh greens. The other ingredient that is difficult to find is black beans. So whenever a recipe calls for black beans I replace it red beans. Red beans we get plenty, both the fresh ones and the dried ones. A trip to a new mini supermarket near my home was a delight after having ‘mourned’ over the closure of the mega supermarket chains Nakumatt. Some of their outlets are still open but the shelves are empty. What baffles me is how they are able to pay rent for this huge places when they hardly do any business. This mini market has most of the things available and the young man running the shop promises that he will try to source whatever we need. I found a tin of black beans on the shelf and picked it up. At that time had no idea when or how I will use it.
A few days ago got a reminder from Sarah Ellis who is the initiator of the group Fantastical Food Fight about the salad theme for this month. Every month Sarah indicates the theme and accordingly we prepare dish. We all post the dish on indicated time and date. I had completely forgotten about this theme with all that marathon blogging that I took part in. By the way you may like to check out 26 breakfast dishes from different parts of the world. So started thinking what kind of salad shall I make? Remembered the black bean can and have a lovely ripe avocado. So it was all set… fish out whatever else I had in the fridge and made this delicious, refreshing and healthy salad. I should seriously get back to eating delicious salads for dinner.
So without wasting much time lets get to the recipe for this easy peasy salad. What can you do with the leftover dressing? Well use it for another salad the next day or use it as a dip. I love creamy dressings but don’t like the ready made mayonnaise so land up making yogurt or avocado dressing often. As to adding pineapple, well I love my salads with a fruit… like a sweet fruit!
BEAN AND CORN SALAD WITH AVOCADO DRESSING
Serves 4 or 2 as a light meal
For the Salad:
2-3 cups of mixed salad greens
1 cup cooked sweet corn
1 cup cooked black beans
8-10 cherry or plum tomatoes
½ cup diced cucumber, I used English cucumber
½ cup pineapple chunks
½ cup chopped spring onion
¼ cup fresh chopped coriander
For the Avocado Dressing:
½ cup avocado pulp
½ cup thick plain yogurt
1 clove of garlic, peeled
2 tbsp chopped coriander leaves
1 tbsp lime juice
½ tsp salt
1 green chili, chopped (can use jalapeño)
½ tsp pepper powder
Preparation of the salad:
- Wash the greens thoroughly and pat them dry on a kitsch towel.
- Tear them up into smaller bite size.
- Cut the tomatoes into halves.
- Mix all the salad ingredients in a bowl.
Preparation of the Avocado Dressing:
- Add avocado pulp, yogurt, chili, garlic, coriander into a food processor.
- Process till you get a smooth creamy mixture.
- Add salt, pepper and lime juice.
- Pulse for 2-3 seconds.
- Remove the dressing into a bowl.
- I usually prefer to serve the salad with the dressing on the side. That way people can add dressing according to their preference.
- You can add other vegetables like bell pepper, chopped onion, olives, carrots etc.
- Use jalapeño instead of chili.
You may want to check out my other salad recipes:
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