Arugula, Black Bean, Corn, and Avocado Salad with Light Caesar Dressing
/Hey Sunshine! ☼
Welcome to my virtual garden where I grow all types of colorful and nutritious lettuces, greens, vegetables, fruits, nuts, and seeds!
Every Saturday for 8 weeks I am picking the best seasonal ingredients to create a beautiful & delicious Saturday Summer Salad Series! These salads are so versatile, you will be able to use them for filling meals, elegant side dishes, or hearty potlucks!
Keep in mind that while each salad is perfect as is, you can also use them as inspiration to mix and match ingredients to create your own amazing summer salads! Feel free to switch out any of the lettuces, greens, veggies, fruits, nuts and seeds in the recipes for ones that you love. And of course there will be a light & flavor-filled salad dressing paired with each salad, so let's get started! This salad is the 6th of eight in the series.
Arugula, Black Bean, Corn, & Avocado Salad
This is a delicious and nutritious combination of dark leafy greens, healthy fats, and powerhouse complex carbs and fiber. A drizzle of light caesar dressing over the top ties the whole dish together. This plant based salad is light, but oh-so satisfying!
The Facts
Serves 6
1 cup of salad and 2 tbsp dressing has a total of 130 calories and 3sp (WW)
Salad is 80 calories and 1sp (WW) per cup
Dressing is 50 calories and 2sp (WW) per 2 tbsp serving
Ingredients for the salad:
4 cups fresh arugula
1 ripe avocado, cubed in bite sized pieces
½ cup artichoke hearts
½ cup black beans
½ cup cherry tomatoes, halved
½ cup corn kernels
¼ cup sliced red onions
Ingredients for the dressing:
1 cup nonfat Greek yogurt
⅓ cup lemon juice
⅓ cup parmesan cheese
2 tbsp olive oil
2 tbsp dijon mustard
1 tsp worcestershire sauce
2 tsp garlic powder, or one fresh clove minced
2 tsp onion powder
½ tsp salt
¼ tsp pepper
Optional:
1-2 tsp anchovy paste if you enjoy the flavor.
Directions for the salad:
In a salad serving bowl, toss the arugula, avocado, artichoke hearts, black beans, corn, cherry tomatoes, and red onion until well mixed. Sprinkle the parmesan cheese over the top.
Directions for the dressing:
Blend all ingredients in a blender, nutribullet , or food processor for 10-15 second or until you reach your desired consistency.
Eat & Enjoy!
Print Recipe
Want More Summer Salads?
Check out all of my 8 week Saturday Summer Salad Series!
Week 1: Superfoods Salad with Grilled Shrimp & Strawberry Basil Vinaigrette
Week 2: Mango Kiwi Chicken Salad with Light Ranch Dressing
Week 3: Miraculous Microgreens Salad with Lemony Tahini Dressing
Week 4: Strawberry Pecan Spinach Salad with Creamy Dijon Balsamic Vinaigrette
Week 5: Peaches & Blue Cheese Super Veg Salad with Light Blue Cheese Dressing
Week 6: Arugula, Black Bean, Corn, & Avocado Salad with Light Caesar Dressing
Week 7: Grilled Chicken, Cashew, and Mango Summer Salad with Lemon Honey Mustard Dressing
Week 8: Mediterranean Salmon & Roasted Red Pepper Salad with Creamy Greek Feta Dressing
Shop All Things Salad & More in The Lightened Up Life Store
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