Roasted Pepper Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 1/2 c. Shredded Romaine1/2 c. Diced Cucumber1/4 c. roasted corn w/ cumin1/4 c. roasted black beans w/ cumin1/2 roasted red pepper (medium)1/3 can chicken1/4 avocado, diced1 1/4 tbsp. Blue Cheese Dressing
First roast a whole red pepper by placing it on a hot grill and blackening all sides. Meanwhile, roast the corn in one frying pan and the beans in another. Sprinkle cumin on both and stir frequenlty until much of the moisture is gone and the corn a little crispy and dark, the beans should just be dry enough to not turn your salad black. Take the pepper off the grill and place it in a zip lock bag for about 10 min to steam.
While you wait for your roasted ingredients, shredd your lettuce, dice cucumbers, and add spall pieces of canned chicken together in a bowl. Remove corn and beans from the heat and allow to cool. Take the pepper out of the bag, rinse in cold water and peel the skin off. Cut it into slices and add it to the bowl. Sprikle beans and corn on top, slice the avocado and add to the salad. Top with 1 1/4 Tbs. (or less) of Blue Cheese dressing, mix it all up and enjoy!!!
This is 1 large serving that makes a great lunch, but you could doulbe or tripple it to use as a side dish for a side dish at family dinner. You can also cut prep time if you make extra corn, beans and peppers to keep in your fridge. Then you can just throw the salad together later in the week.
Number of Servings: 1
Recipe submitted by SparkPeople user RUTHANNH1.
While you wait for your roasted ingredients, shredd your lettuce, dice cucumbers, and add spall pieces of canned chicken together in a bowl. Remove corn and beans from the heat and allow to cool. Take the pepper out of the bag, rinse in cold water and peel the skin off. Cut it into slices and add it to the bowl. Sprikle beans and corn on top, slice the avocado and add to the salad. Top with 1 1/4 Tbs. (or less) of Blue Cheese dressing, mix it all up and enjoy!!!
This is 1 large serving that makes a great lunch, but you could doulbe or tripple it to use as a side dish for a side dish at family dinner. You can also cut prep time if you make extra corn, beans and peppers to keep in your fridge. Then you can just throw the salad together later in the week.
Number of Servings: 1
Recipe submitted by SparkPeople user RUTHANNH1.
Nutritional Info Amount Per Serving
- Calories: 399.5
- Total Fat: 20.6 g
- Cholesterol: 32.3 mg
- Sodium: 456.2 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 4.8 g
- Protein: 13.7 g
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