Salads

Southwestern Chopped Salad with Cilantro Dressing

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I love to make salads for lunch and just keep them in the fridge. When I do, I make much better lunch choices. When I don't I'm grabbing cheese, crackers, a banana or a protein bar (or some combination of the above) which are not necessarily bad choices but they don't fill you up and you end up eating way more than you intended/need to eat! Does anybody but me have this problem?? So here's my next lunchtime solution. It's a Tex Mex style salad with only veggies (but

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For the salad:

1 (15 oz.) can black beans, drained and rinsed
1 large red bell pepper, chopped
1 pint cherry tomatoes, halved (quartered if larger)
2 c. frozen corn, thawed
5 green onions, sliced
4 romaine hearts, chopped into bite sized pieces
1/2 c. shredded cheese (cheddar, co/jack, mozzarella, whatever)

For the dressing:

1 c. loosely packed cilantro, stems removed
1/2 c. plain Greek yogurt
6 T. freshly squeezed lime juice
2 small cloves garlic
2 T. extra virgin olive oil
1 t. salt
1/2 t. cumin
1/2 t. pepper
For the salad: In each of 4 (4 c.) "to go" containers place 1/4 of the black beans, red pepper, tomatoes, corn and green onions. Place the chopped romaine lettuce on top and then add 2T. of shredded...
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Nutritions

Calories
559

Sodium
1379mg
57% DV

Fat
9g
14% DV

Protein
30g
60% DV

Carbs
94g
32% DV

Fiber
24g
96% DV