Southwestern Chopped Salad

• doses: 3 servings
• tempo ativo: 15 minutes
• tempo total: 15 minutes

Ingredientes

9 oz shredded or chopped romaine lettuce

2 ears sweet corn (kernels sliced from cobs)

1/2 cup black beans

1 avocado (chopped)

Handful blue corn tortilla chips (crushed)

Ranch dressing

Salsa

2 vine-ripened tomatoes (seeded and chopped)

1/4 small white onion (minced)

1/2 jalapeño (or more or less, seeded and minced)

1/4 cup packed cilantro (chopped)

juice of 1/2 lime

salt

Instruções

Combine ingredients for the Pico de Gallo in a small bowl then refrigerate until ready to serve. Can be made a day ahead of time.

Stir together desired amounts of ranch dressing and salsa (I use ~50:50) in a small bowl to create the Salsa-Ranch Dressing then set aside.

Add romaine, sweet corn, black beans, and desired amount of pico de gallo to a large bowl then toss to combine. Add avocado, crushed tortilla chips, and Salsa-Ranch dressing then toss again to combine. Serve immediately.

Informação Nutricional

• Calorias: 231 kcal
• Gordura Total: 11 g
• Gordura Saturada: 2 g
• Gordura Insaturada: 9 g
• Gordura Trans: 0.003 g
• Sódio: 26 mg
• Carboidratos Totais: 31 g
• Fibra Alimentar: 11 g
• Açúcares Totais: 8 g
• Proteína: 8 g