Vegan Southwest Salad

Vegan Southwest Salad courtesy of Meg Wolff, author of A Life in Balance


  • 2 cans black beans, drained and rinsed
  • 1 can corn, drained and rinsed
  • 4 roma tomatoes, chopped
  • 1/2 bermuda onion, chopped
  • 1/2 cup - 1 cup chopped cilantro
  • 2 avocado's peeled and chopped
  • juice of one lemon and one lime
  • olive oil
  • red wine vinegar
  • salt and pepper


  1. For dressing: mix equal parts of olive oil and red wine vinegar (I use about 1/3 cup of each)
  2. Mix all of the above ingredients and add dressing.
  3. Serve as a salad, or over brown rice or a main dish.  It's also great as a dip with tortilla chips.


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