Southwestern Salad With Avocado Lime Dressing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A satisfying salad with romaine, tomatoe, corn and beans with crunchy corn chips! Go get em! Adapted from Vegetarian Times magazine-May 2010. Ingredients:
2 cups chopped romaine lettuce |
1 1/2 cups beans, rinsed and drained (pinto or black beans, or your choice) |
1 cup grape tomatoes, chopped |
1/2 cup corn kernel (fresh or frozen) |
1/4 cup green onion, chopped |
1/4 cup cilantro, chopped |
1 ripe avocado |
3/4 cup salsa (prepared, prepared, not chunky) |
1/2 cup low-fat sour cream |
3 tablespoons lime juice |
4 drops tabasco sauce (optional) |
salt (optional) |
pepper (optional) |
corn chips (optional) |
Directions:
1. Mix the lettuce, beans, tomatoes, and corn in a clear glass bowl. Sprinkle green onions and cilantro on top.
2. Mash avocado in a separate bowl, and whisk in salsa, sour cream, and lime juice.
3. Season with hot sauce, if using, and salt and pepper.
4. Pour dressing over salad, toss well, and top with the crushed corn chips if desired. Enjoy!
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