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Southwestern Salad Bar

Healthy.Eater's picture
Ingredients
  Fajita seasoning 1 Tablespoon
  Fresh corn kernels 2 Cup (32 tbs) (About 4 Ears)
  Fresh lime juice 5 Teaspoon, divided
  Minced fresh cilantro 2 Teaspoon
  Chopped red onion 2⁄3 Cup (10.67 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned black beans 30 Ounce, rinsed and drained (2 Cans, 15 Ounces Each)
  Roasted red bell peppers 7 Ounce, drained and chopped (1 Bottle)
  Diced peeled avocado 1⁄2 Cup (8 tbs)
  Light ranch dressing 3⁄4 Cup (12 tbs)
  Minced canned chipotle chiles in adobo sauce 1 1⁄2 Teaspoon
  Chopped romaine lettuce 12 Cup (192 tbs) (Packaged)
  Chopped skinless boneless rotisserie chicken 3 Cup (48 tbs)
  Shredded reduced fat cheddar cheese 6 Ounce
  Unsalted baked tortilla chips 2 1⁄2 Ounce, crumbled (1 1/2 Cups)
  Chopped peeled mango 1 Cup (16 tbs)
  Sliced green onions 1 Cup (16 tbs)
  Thinly sliced radishes 1⁄2 Cup (8 tbs)
Directions

1. Cook fajita seasoning in a large saucepan over medium heat 2 minutes or until toasted, stirring frequently. Combine seasoning, corn, 1 tablespoon juice, and cilantro in a medium serving bowl.
2. Combine onion, garlic, beans, and bell peppers in a medium serving bowl. Combine avocado and remaining 2 teaspoons juice in a small serving bowl, tossing gently to coat. Combine dressing and chipotle in a small serving bowl.
3. Place lettuce in a large serving bowl. Place chicken in a medium serving bowl. Place cheese, chips, mango, green onions, and radishes in individual serving bowls. Arrange bowls, buffet-style, beginning with lettuce and ending with dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Corn
Interest: 
Healthy

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