Mexican Black Bean and Corn Chopped Salad
Multigrain Tortilla Chips
Ingredients
- ⅔ cup frozen corn kernels, thawed
- ½ red bell pepper, chopped
- ½ cup thinly sliced red onion
- ½ (15-oz) can low-sodium black beans, drained and rinsed
- 1 tsp low-sodium taco seasoning mix
- 1 Tbsp olive oil
- 1 (10-oz) pkg chopped romaine lettuce
- ¼ cup refrigerated cilantro-avocado yogurt dressing
- ¼ cup guacamole
- ¼ cup crumbled feta cheese
- Lime wedges (optional)
Instructions
- Cook corn, bell pepper, onion, 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 between 2 bowls; drizzle with dressing, and top with guacamole and cheese. Serve with lime wedges, if desired.
Side Dish Ingredients
- 2 oz multigrain tortilla chips (about 18 chips)
Side Dish Instructions
- Serve chips alongside salad.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
394
|
177
|
571
|
| Fat (g) | 20 | 8 | 28 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 15 | 2 | 17 |
| Carb (g) | 42 | 22 | 64 |
| Fiber (g) | 15 | 2 | 17 |
| Sodium (mg) | 692 | 130 | 822 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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