Tex Mex Salad My Favorite Healthy Lunch Food

TEX-MEX SALAD

Steps:

• Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
• SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

TEX-MEX SALAD

Steps:

• Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.

SWEET POTATO TEX-MEX SALAD

Steps:

• Heat oven to 200C/180C fan/ gas 6. On a baking tray, toss the sweet potato in 1 tbsp of the oil with the chilli flakes, sea salt and pepper. Roast for 30 mins until tender.
• Once the sweet potato is nearly ready, combine the remaining ingredients in a large bowl with the remaining 1 tbsp oil and season well. Mix everything well but take care to avoid squashing the avocado. Divide the salad evenly between plates, or serve sharing-style with the sweet potato chunks.

TEX-MEX SALAD: MY FAVORITE HEALTHY LUNCH

Steps:

• I usually make this to take to work, so I put the lettuce in a to go container with the beans, chicken, cilantro, green onion, and cheese (in that order, lettuce on the bottom and cheese on top)
• In a small container I mix the ranch and taco seasoning. Sometimes I make a big bottle of this, since my daughter loves it. I use a yogurt ranch from the produce section on my grocery store, which is much lower in calories and fat compared to regular ranch.
• When it's lunch time, I put some of the dressing on my salad. I usually don't use it all.
• Sometimes I add uncooked, chopped tomatoes, sweet peppers, or leftover cooked corn to this salad. I also like to eat it with tortilla chips and guacamole on the side. Any way it is great!

LAYERED TEX-MEX TACO SALAD

Steps:

• Mix first 3 ingredients until blended.
• Layer beans, lettuce, onions, cheese and tomatoes in large bowl. Spread dressing mixture over salad.
• Refrigerate 2 hours.
• Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.

SPICY TEX-MEX SALAD

Steps:

• In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.