Tex Mex Black Bean Wedge Salad
 
Prep time
Total time
 
This no-cook tex mex black bean wedge salad is loaded with veggies and has a tangy yogurt dressing. The crunchy wedges slices into summertime happiness!
Author:
Recipe type: Entree
Cuisine: American
Serves: 4 servings
Ingredients
  • 1 head of iceberg lettuce
  • 1½ cups cooked black beans, (1 can rinsed and drained)
  • 1½ cups corn, thawed from frozen
  • 2 medium tomatoes, diced
  • 1 cup shredded cheddar cheese, optional
  • Minced cilantro, for garnish
Dressing
  • 1 cup (8 oz) greek yogurt
  • 3 TBS hot sauce (I prefer Louisiana-style)
  • ¼ tsp garlic powder
  • ¼ tsp salt (or more to taste)
Instructions
  1. Cut the head of lettuce into quarters by cutting it in half twice.
  2. Mix together the the dressing ingredients (yogurt, hot sauce, garlic powder, and salt). Taste test and adjust seasonings as necessary.
  3. Place each wedge cut side up on a plate. Smear the cut edges with dressing to help the toppings stick. Sprinkle black beans, corn, tomatoes, and cheese (if using) over top. Drizzle remaining sauce over top of the wedges and garnish with cilantro.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/tex-mex-black-bean-wedge-salad/