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Southwest Spinach Salad Recipe with Creamy Avocado Dressing

Linette Gerlach
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes

Ingredients
  

  • Salad:
  • 1 10 oz. Bag Fresh Spinach
  • 1 14 oz. Can Corn or thawed frozen if you prefer
  • 1 14 oz. Can Black Beans rinsed and well drained
  • 8-10 Mini Bell Peppers sliced into rings or 2 Large Bell Peppers Diced
  • 2 Roma Tomatoes chopped
  • ½ Red Onion chopped
  • 6-8 Sprigs of Cilantro leaves chopped
  • 1 Avocado seeded and diced
  • Avocado Dressing:
  • 1 Avocado seeded
  • 3 Tbsp. Olive Oil
  • ¼ Cup Water
  • 1 Lime juiced
  • 1-2 Canned Jalapenos seeded and chopped
  • 1 teas. Ground Cumin
  • ½ teas. Salt
  • ½ teas. Black Pepper

Instructions
 

  • In a blender Combine 1 Avocado, Olive Oil, Water, Lime juice, Cumin, Salt and Pepper and blend until smooth. Add Jalapeno to taste. You may add additional water a tablespoon at a time to thin it out if you prefer.
  • In a large bowl put the Spinach, Corn, Black Beans, Bell Peppers, Tomatoes and Red Onion toss to combine.
  • Place some of the salad mixture in a serving bowl, garnish with the diced Avocado and Cilantro. Dress to taste.
  • Optional, dress the salad first then garnish with the diced Avocado and Cilantro.