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Southwest Salad (The Whole Foods Diet)

Southwest Salad (SOURCE: The Whole Foods Diet) 


1/2 ripe avocado, mashed 

1/8 cup chopped fresh cilantro

 Juice of 1/2 to 1 lime (depending on your taste) 

1/2 (15‑ounce) can no‑salt‑added black beans, rinsed and drained 

1 1/2 cups shredded romaine lettuce (or other leafy green)

1/4 cup grape tomatoes, halved 

1/4 cup corn kernels, fresh or thawed if frozen 

1/4 small red bell pepper, chopped 

4 tbsp toasted pumpkin seeds (optional)


  1. Toast pumpkin seeds over medium/low heat. Be careful not to burn them, stirring constantly. If you'd like, squeeze a little lime over the seeds and add seasoning to them. (recommended seasoning: cumin, cayenne, paprika)
  2. If needed, thaw corn. Follow instructions on the bag- either microwave or use stovetop
  3. Rinse and chop all ingredients (lettuce or other greens, bell pepper, tomatoes, lime, and cilantro)
  4. In a large bowl, whisk together avocado, cilantro, and lime juice until blended. Add beans, lettuce, tomatoes, corn, pepper, and pumpkin seeds, and toss until evenly coated.


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