TEX-MEX SALAD
Get all the protein -- 17 grams -- you need without the fat and cholesterol. Loaded with fiber-filled beans, sweet corn, crunchy sweet pepper, smooth avocado, and spicy pico de gallo, this bold salad will satisfy your taste buds and appetite.
Provided by EatingWell Test Kitchen
Categories Healthy Salad Recipes
Time 10m
Number Of Ingredients 10
Steps:
- Mix lettuce, black beans, tomatoes, corn, onion, avocado, green peppers, red peppers, and cheese in a medium bowl. Sprinkle pico de gallo on top.
Nutrition Facts : Calories 346 calories, Carbohydrate 42.5 g, Cholesterol 18 mg, Fat 11.5 g, Fiber 15 g, Protein 17 g, SaturatedFat 4 g, Sodium 603 mg, Sugar 10 g
TEX MEX SALAD
As a suggestion add grilled shrimp, chicken or sliced flank steak. If you have any left over grape tomatoes, throw those in, too.
Provided by gailanng
Categories Corn
Time 1h
Yield 4-660 serving(s)
Number Of Ingredients 16
Steps:
- To make black bean and corn relish. Combine black beans, corn, red onion and red bell pepper. Pour over vinegar, squeeze the juice of 1/2 of a lime, season with salt and pepper and allow to sit for a half an hour or up to one day.
- For the salad dressing. Combine sour cream, salsa, the juice of half a lime, chile powder, cumin and salt and pepper. Stir to combine. Every salsa is a little different so you may need to add more salsa or add more sour cream to reach the desired consistency for your dressing. Adjust seasonings with salt and pepper.
- For the main salad. Chop up romaine lettuce. Add avocado, black bean and corn relish, cheese and cilantro. Pour over dressing and toss to combine. Garnish the top with more shredded cheese and cilantro. Serve with cut up slices of lime and tortilla chips.
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