Mexican Chopped Salad with Avocado Dressing
Servings
6people
Servings
6people
Ingredients
  • 1ripe medium avocadodiced; 1 scant cup
  • 1/4 teaspoon sea salt
  • Pinch of sugar
  • 1/4 cup lime juicepreferably freshly squeezed
  • 2teaspoons canned chipotle chilesseeded and finely chopped
  • 114.5 ounce can low-sodium black beansrinsed and drained
  • 1cup frozen cornthawed
  • 3medium tomatoesdiced
  • 3 cups romaine lettuceshredded
  • 1/2 cup fresh cilantro leaveschopped
  • 3/4cup cheddar cheeseshredded
  • 1 cup baked low-salt tortilla chipscrushed
Instructions
  1. Put avocado, salt, and sugar in a food processor. With motor running, add lime juice. Process until smooth, scraping down sides periodically. Add chiles. Pulse briefly to combine; do not purée, or dressing will turn brown. (Makes 3/4 cup.)
  2. Combine black beans, corn, tomatoes, romaine, cilantro, and cheddar. Add half the dressing and toss to coat. Add tortilla chips. Toss briefly and serve.
Recipe Notes
Nutrition Facts
Mexican Chopped Salad with Avocado Dressing
Amount Per Serving
Calories 236 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 13mg 4%
Sodium 394mg 16%
Total Carbohydrates 29g 10%
Dietary Fiber 8g 32%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

 

PER SERVING: 236 cal, 4g fat (1g mono, 1g poly, 2g sat), 13mg chol, 10g protein, 29g carb, 8g fiber, 394mg sodium

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