Salad of the Week #3

Plate: Salsa Salad
Ingredients:
1 small whole Yellow Onion
4 cups Romaine Lettuce
1 small whole Tomato
½ cup Shredded Carrots
½ can Black Beans
½ can Corn
½ small whole Jalapeno
1/3 cup shredded Cheddar Light
3 tbsp Salsa (mild, medium or hot, your choice)
1/3 cup Light Ranch
Extra Virgin Olive Oil
Cinnamon
Chili Powder
5 whole Strawberries

Instructions: First pan fry the black beans and corn. For the beans put a tsp of oil in a pan and add the beans with juices from the can. This is a little messy but continue to stir (lift and flip don’t stir). Cook them until the juices are gone, set aside to cool. Then pan fry the corn, drain water and pan fry with 1 tsp of oil and a pinch of cinnamon and chili powder. Cook until the kernels start to brown. While you are cooking the corn and beans and then cooling them chop up all other vegetables (shred carrots, dice lettuce, tomatoes, and onions). Add then into a bowl together. Now mix the dressing – chop the jalapeno finely, add 1/3 cup light Ranch and 3 tbsp of salsa. When beans and corn are cooled add them to the salad, mix up add 1 tbsp of dressing per serving, top with cheese and tortilla chips. The Strawberries are just a nice dessert to satisfy the sweet pallets of your tongue.

Notes: Black beans are included in the family of dried beans and peas known as legumes. They are high in protein and fiber, low in fat, and rich in several essential vitamins and minerals. The nutrients in black beans aid in normal body processes maintain good health and fight chronic disease. Because of their iron and protein content, black beans are often recommended as an important part to a healthy vegetarian diet.

Total Calories: 326.2 kal

Protein: 13g

Fat: 3.1g

Carbs: 60

*Calories for whole recipe not per serving, average calories per serving will be 108.7