Southwest Spinach Salad

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This Southwest Spinach Salad is delicious for lunch or a lighter dinner. It’s topped with a creamy avocado dressing that comes together in just minutes in your blender!

Southwest Spinach Salad

Now that we’re a little ways into January, dare I ask how you’re doing with any goals that you made for the new year? If you’re like me, you might be trying to eat a little healthier after all of the holiday indulgences. I’m trying to fit more fruits and vegetables into my meals and snacks, and salads are an easy way to do just that!

This Southwest Spinach Salad is simple yet full of good things. It starts with fresh baby spinach, which is topped with black beans, corn and tomatoes. I like to add a little red onion for extra flavor.

Southwest Spinach Salad

The finishing touches on this salad are sliced avocado and a creamy avocado dressing made with cilantro and lime. I doubled up on the avocado because you can never have too much avocado, right?

This salad is perfect for lunch or dinner. As is, the recipe is vegetarian, but it would also be delicious with grilled chicken.

This Southwest Spinach Salad is one of those staple recipes that I can see myself making year-round! And the dressing is so good, you’ll want to make a batch often. Next time, I’ll make extra to add to burritos or drizzle on fish tacos. Yum!

Southwest Spinach Salad

Here are a few more salad recipes you might enjoy:

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Southwest Spinach Salad

Easy and flavorful salad!
Prep Time 15 minutes
Servings 4 servings
Calories 291kcal
Course Salad
Cuisine American
Keyword southwest spinach salad, spinach salad



  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 medium avocado, peeled and pitted
  • tablespoons freshly squeezed lime juice
  • 1/2 cup fresh cilantro
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon water, plus more as needed


  • 8 cups baby spinach
  • One 15-ounce can black beans, drained and rinsed
  • 1 cup canned corn, drained
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped red onion
  • 1/2 medium avocado, sliced



  • Place all of the dressing ingredients in a blender and blend until smooth, adding more water as needed to reach desired consistency.


  • In a large bowl, combine the spinach, black beans, corn, tomatoes, red onion and avocado. (Or assemble salads on four individual plates.) Drizzle with dressing, toss lightly, and serve.


Serving: 1serving | Calories: 291kcal | Carbohydrates: 41g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 273mg | Potassium: 1152mg | Fiber: 14g | Sugar: 3g | Vitamin A: 6017IU | Vitamin C: 35mg | Calcium: 126mg | Iron: 4mg
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Kristine Rosenblatt

Meet The Author: Kristine Rosenblatt

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  • Kathleen Cordero wrote:

    Looks delicious!

  • Robyn Stone | Add a Pinch wrote:

    I love the flavors in this salad! Looks amazing and I’d love it for lunch today!

  • Jenn @ Peas and Crayons wrote:

    Ohmygosh this looks AMAZING!!! Love avocado dressings like woah! 🙂