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:Alison's Allspice
Prep Time:15 mins
Total Time:15 mins
Yield:4 servings
Category:Entree
Cuisine:American
Ingredients
1 head of iceberg lettuce
1 1/2 cups cooked black beans, (1 can rinsed and drained)
1 1/2 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)
1/4 tsp garlic powder
1/4 tsp salt (or more to taste)
Instructions
Cut the head of lettuce into quarters by cutting it in half twice.
Mix together the the dressing ingredients (yogurt, hot sauce, garlic powder, and salt). Taste test and adjust seasonings as necessary.
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.