Salads

Southwestern Chopped Salad with Cilantro Dressing

Shelly Redmond
September 23, 2014
1

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

4
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...
See the full directions on my site
Nutritions

Calories
559

Sodium
1379mg
57% DV

Fat
9g
14% DV

Protein
30g
60% DV

Carbs
94g
32% DV

Fiber
24g
96% DV
Vegetarian Low-Calorie

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