Southwestern Salad: Entree' or Side
Make this easy and delicious southwestern salad in larger portions topped with chicken as a meal, or the smaller, vegetarian version as a side.
Ingredients
- 6 cups lettuce
- 10 ounces black beans canned, drained
- ½ cup sliced pickled Jalapeno peppers
- ¾ cup whole kernel corn fresh, canned or frozen
- ½ teaspoon chili powder
- 1 cup diced tomatoes, fresh drain before adding to salad
- 3 ounces cheddar cheese shredded
- 3 ounces Pepper Jack cheese shredded
Instructions
- Sprinkle chili powder and cumin over the corn. Heat a small skillet over medium high heat and add corn, cooking and stirring until charred. Set aside to cool.
- Add lettuce to bowl and assemble remaining ingredients on top.
- Before serving toss and dress as desired.
Notes
For entree' salad use these ingredients to make two larger salads, and top each with approximately 4 ounces of cooked and sliced chicken.
Top with 2-3 Tablespoons dressing of choice: Southwestern Vinaigrette or Prepared Ranch Dressing with chili powder and cumin added to taste.
Milder peppers may be used in place of jalapenos for less heat.
Monterey Jack cheese may be used in place of Pepper Jack for less heat.
Nutrition
Calories: 308kcalCarbohydrates: 27gProtein: 19gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 614mgPotassium: 598mgFiber: 8gSugar: 4gVitamin A: 1598IUVitamin C: 10mgCalcium: 358mgIron: 3mg
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