Vegetarian Southwest Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
for salad:• bagged baby lettuce mix• about 1/3 cup or 50 grams canned black beans, drained and rinsed• about 1/3 cup or 50 grams frozen corn, thawed or nuked• about 1/2 Hass avocado, roughly 60 grams• cilantro to taste (I like lots!)for dressing:• 1/2 tsp olive oil• quick glug balsamic vinegar• 1 tsp honey• 1 tsp spicy or dijon mustard (I like Mr. Mustard)• a few dashes chili powder• a squirt of two of fresh lemon juice• salt and pepper to taste
1. In a small bowl, combine olive oil, balsamic vinegar, honey, spicy mustard, chili powder, a squirt of lemon juice, salt and pepper. Beat with a fork to emulsify and refrigerate bowl to keep ingredients from separating.
2. Throw the lettuce (I like bagged organic fresh herb mixes) into a big salad bowl.
3. Cut avocado in half lengthwise, along the pit. Twist the two cut halves to separate. Store the half with the pit attached in a plastic baggie (use within a day or two). On the other half, make knife cuts in a grid pattern (length- and width-wise) along the avocado meat. Scrape them out into the salad bowl.
4. This next step is optional. I like to sautée the beans and corn in a small pan with a tiny bit of olive oil and a small sliced garlic clove, and add them to the salad last, once they've cooled a bit. But you can just toss in room-temperature beans (from a can, drained and rinsed in cold water) and cooled nuked corn, and it's just as yummy.
5. Rip cilantro leaves from stems, rinse and pat dry with a paper towel. Throw them into the salad bowl.
6. Remove your dressing from the fridge. Coat the salad with the dressing, and toss everything together.
7. Eat and enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user KATPOWAH.
2. Throw the lettuce (I like bagged organic fresh herb mixes) into a big salad bowl.
3. Cut avocado in half lengthwise, along the pit. Twist the two cut halves to separate. Store the half with the pit attached in a plastic baggie (use within a day or two). On the other half, make knife cuts in a grid pattern (length- and width-wise) along the avocado meat. Scrape them out into the salad bowl.
4. This next step is optional. I like to sautée the beans and corn in a small pan with a tiny bit of olive oil and a small sliced garlic clove, and add them to the salad last, once they've cooled a bit. But you can just toss in room-temperature beans (from a can, drained and rinsed in cold water) and cooled nuked corn, and it's just as yummy.
5. Rip cilantro leaves from stems, rinse and pat dry with a paper towel. Throw them into the salad bowl.
6. Remove your dressing from the fridge. Coat the salad with the dressing, and toss everything together.
7. Eat and enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user KATPOWAH.
Nutritional Info Amount Per Serving
- Calories: 340.8
- Total Fat: 16.4 g
- Cholesterol: 0.0 mg
- Sodium: 307.4 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 13.1 g
- Protein: 9.0 g
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