Spanish

Southwestern Avocado and Black Bean Salad- by Paula Deen is for Salad.

Southwestern Avocado and Black Bean Salad- by Paula Deen takes 15 minutes to prepare.

Southwestern Avocado and Black Bean Salad- by Paula Deen takes several minutes to cook.

Southwestern Avocado and Black Bean Salad- by Paula Deen makes 4 servings.

The ingredients for Southwestern Avocado and Black Bean Salad- by Paula Deen are:

1/2 cup freshly chopped cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
2 or 3 dashes hot sauce (recommended: Tabasco)
4 cups chopped romaine lettuce
2 avocados, peeled and diced
2 cups fresh or frozen corn kernels, thawed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 cup chopped cherry tomatoes
About 3/4 cup (3-ounces) grated pepper jack cheese
Kosher salt and freshly ground black pepper

Here is how you make Southwestern Avocado and Black Bean Salad- by Paula Deen:

In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve. Serving Size: 1 bowl makes a serving- 4 servings in allNumber of Servings: 4Recipe submitted by SparkPeople user SOLIZ360.

The nutritional information for Southwestern Avocado and Black Bean Salad- by Paula Deen is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 406.0

• Total Fat: 24.6 g
• Cholesterol: 15.0 mg
• Sodium: 506.8 mg
• Total Carbs: 42.2 g
• Dietary Fiber: 11.6 g
• Protein: 15.8 g

Southwestern Avocado and Black Bean Salad- by Paula Deen is Spanish cuisine.

The dietary needs meet for Southwestern Avocado and Black Bean Salad- by Paula Deen is Vegetarian