Grilled Vegetable Taco Salad with Avocado-lime Crema
- Number of Servings: 2
Ingredients
2 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh 1 serving 1 Med. Green Bell Pepper 1 medium (2-1/2" dia) Onions, raw 1 tbsp Extra Virgin Olive Oil .25 tsp Old El Paso Fajita Seasoning Mix 1 oz Tortillia Chips (approx 14 chips) (by SAPRUITT) .5 cup Salad - Mixed Greens (Fresh Express) 0.5 cup Rosarita Black Bean Refried Beans 4 tbsp Garden Fresh Gourmet Jack's Special Mild Salsa .50 cup Sour Cream 1 wedge yields Lime Juice 1 dash Salt 1 serving Hass Avocado Fresh (1/2 of Avocado)
1. Preheat grill or gill pan to medium high heat. brush corn, bell pepper, and onion with oil. grill, covered, 3 to 4 minutes per side or until charred. coll 5 minutes.
2. remove kernels from cob; discard cob. coarsely chop bell pepper and onion; place all vegetables in a bowl. sprinkle with fajita seasoning; toss.
3. layer chips, greens, beans, and vegetables on 2 plates. serve with salsa and avocado cilantro crema recipe.
for dressing:
1. place avocado in a bowl; mesh with a fork until smooth. stir in sour cream, lime juice, and salt.
Serving Size: serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user LORETTWELCH.
2. remove kernels from cob; discard cob. coarsely chop bell pepper and onion; place all vegetables in a bowl. sprinkle with fajita seasoning; toss.
3. layer chips, greens, beans, and vegetables on 2 plates. serve with salsa and avocado cilantro crema recipe.
for dressing:
1. place avocado in a bowl; mesh with a fork until smooth. stir in sour cream, lime juice, and salt.
Serving Size: serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user LORETTWELCH.
Nutritional Info Amount Per Serving
- Calories: 481.4
- Total Fat: 29.2 g
- Cholesterol: 25.3 mg
- Sodium: 589.7 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 9.9 g
- Protein: 10.6 g
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