Southwest Salad

• portions: 4
• temps actif: 20
• temps total: 20

Ingrédients

• 1 (15-oz) can corn, drained/rinsed

• 1 (15-oz) can black beans, drained/rinsed

• 1–2 Tbsp fajita seasoning

• Small head of broccoli

• 1 zucchini, chopped

• 1 bell pepper or few small sweet peppers, chopped

• 1 cup pico de gallo (pre-made; see recipe elsewhere in this app)

• 4 Tbsp chopped cilantro leaves

• Handfuls of lettuce, spinach, or chopped kale for base

Optional: chopped avocado, cheese, cooked bacon pieces

Creamy Chipotle Sauce

• 1 cup Greek yogurt

• 1 chipotle pepper in adobo sauce, minced (or 1–3 Tbsp, to taste)

• 1 clove garlic, minced

• 2 Tbsp lime juice

• ¼ tsp salt, or more to taste

Instructions

1. Cook corn, beans and fajita seasoning until just browning.

2. in a separate pan sauté broccoli, zucchini, and peppers on high enough heat that they start browning but are crisp tender.

3. Whisk all sauce ingredients together.

4. On top of desired amount of lettuce/spinach, top with ¼ of all other ingredients, and drizzle with creamy chipotle sauce to taste.

Notes

Rachel: You could cook the beans/corn in the same pan as the other veggies for ease. I didn’t want the fajita mix to overpower the other veggies so I made separate.