Mexican Street Corn Chopped Salad
Ingredients
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- 1 (14.75-oz) can fire-roasted whole kernel corn, drained
- 1 (15.5-oz) can low-sodium black beans, drained and rinsed
- 2 tsp low-sodium taco seasoning
- 1 Tbsp olive oil
- 1 head romaine lettuce, chopped
- ½ cup refrigerated cilantro-avocado yogurt dressing
- ½ cup guacamole
- ½ cup crumbled feta cheese
- Lime wedges (optional)
Instructions
- Cook bell pepper, onion, corn, beans, and taco seasoning in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until thoroughly heated and vegetables are tender.
- Divide lettuce and corn mixture among 4 serving bowls; drizzle with dressing and top with guacamole and cheese. Serve with lime wedges, if desired.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
354
|
354
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 14 | 14 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 15 | 15 |
| Sodium (mg) | 891 | 891 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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