SOUTHWESTERN BLACK BEAN, QUINOA AND MANGO SALAD
Steps:
- Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
- Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.
- Drizzle over the mixture and toss.
- Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 cup, Calories 164 kcal, Carbohydrate 27 g, Protein 6 g, Fat 4 g, Sodium 93 mg, Fiber 7 g, Sugar 11.5 g
SOUTHWESTERN BLACK BEAN SALAD
I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.
Provided by Gina
Categories Appetizer Salad Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
- Squeeze fresh lime juice to taste and stir in olive oil.
- Marinate in the refrigerator 30 minutes.
- Add avocado just before serving.
Nutrition Facts : ServingSize 1 /2 cup, Calories 79.5 kcal, Carbohydrate 12 g, Protein 3 g, Fat 3.5 g, SaturatedFat 0.5 g, Sodium 127 mg, Fiber 3 g, Sugar 1 g
SKINNY SOUTHWESTERN SALAD
58% less sat fat • 50% less cholesterol than the original recipe. This fiesta in a bowl is perfect for a potluck-add the dressing and tortilla strips just before serving.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Cut tortillas into 1/2-inch-wide strips; place in a 15x10x1-inch baking pan. Coat tortillas lightly with cooking spray. Bake for 15 to 18 minutes or just until crisp, stirring once. Cool on a wire rack.
- Meanwhile, prepare corn according to package directions. Cool.
- For dressing: In a small bowl, stir together sour cream, the 1/4 cup cilantro, the milk, oil, garlic, chili powder, lime peel, salt, and pepper.
- Place lettuce in a large glass serving bowl. Top with tomatoes, beans, cooled corn, cheese, and avocado. Add dressing and sprinkle with tortilla strips. If desired, garnish with additional cilantro.
Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 10 mg, Fat 1, Fiber 7 g, Protein 9 g, SaturatedFat 2 g, ServingSize 2 Cups, Sodium 400 mg, Sugar 5 g, TransFat 0 g
SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 5 servings
Number Of Ingredients 15
Steps:
- Add all dressing ingredients to a blender, blend until smooth.
- In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
- Top with prepared dressing; toss to coat.
- Enjoy!
Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams
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- Add the creamy dressing to the chicken mixture and stir together well. Salt and Pepper to personal preference and then cover it tightly and place in the fridge for at least twenty minutes to let the flavors mingle.
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- To make the salad, toss the romaine lettuce, tomatoes, black beans, corn, avocado and onions together in a large bowl.
- To make the dressing, combine the avocado, garlic, cilantro, yogurt, lime juice, hot sauce and salt/pepper in a food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth and you have your desired consistency.
- Drizzle the dressing over top of the salad and toss until completely coated or cover and store the dressing and salad separately until ready to serve. Enjoy!
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