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Southwestern Burrito Bowl Salad


  • 3/4 c. fresh cilantro leaves, plus more for garnish
  • 1 clove garlic, minced
  • Juice of 1 lime
  • 1 tsp. sugar
  • 1/2 c. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 2 hearts romaine lettuce, chopped
  • 2 ears of corn, kernels removed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 1/2 c. sliced grape tomatoes
  • 1 avocado, diced
  • 1/2 c. red onion, diced


  1. Make vinaigrette: In a food processor, combine cilantro, garlic, lime juice, and sugar and pulse until combined. With the motor running, add olive oil in a slow, steady stream until mixture is smooth, then season with salt and pepper.
  2. Place lettuce in a large bowl and toss with half the cilantro vinaigrette.
  3. In a separate bowl, combine corn, black beans, tomatoes, avocado, and red onion. Toss with remaining vinaigrette and pour mixture on top of lettuce. Serve immediately. 

    Source :  allrecipes.com