This healthy Southwest Salad recipe is cheap and quick to make!
For the salad
2 Cup (32 tbs), chopped
1⁄2 Cup (8 tbs), chopped (Optional)
1⁄3 Cup (5.33 tbs) (Canned or Fresh)
1⁄3 Cup (5.33 tbs), canned, rinsed
Low fat shredded cheddar cheese
1⁄3 Cup (5.33 tbs)
1⁄2 , chopped (Optional)
1 , sliced
50 Gram, grilled (Optional)
For the dressing
1 1⁄2 Teaspoon (Light Ranch)
1. Heat a skillet, add the red onions, black beans and corn until the corn turns slightly golden.
2. Take a bowl with the chopped lettuce leaves, add the red onions, black beans and corn.
3. Add the low fat shredded cheese, sliced tomato and avocado.
4. You can also add some grilled chicken strips (if using) to the salad.
If you are looking for an economical and healthy food, this recipe is just right for you. Watch Sarah making Southwest pantry salad using some chicken strips, corn and romaine lettuce along with other flavors and ingredients. Healthy and hearty appetizer indeed!