adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Skinny Southwestern Salad
0 Likes
Prep Time:
20 minutes
Total Time:
35 minutes
Healthier fiesta bowl perfect for potlucks. Top with dressing and tortilla strips before serving.
Ingredients:
  • 2 6-inch corn tortillas
  • Nonstick cooking spray
  • 1 box (9 oz) frozen corn
  • 1/2 cup fat-free sour cream
  • 1/4 cup snipped fresh cilantro
  • 2 tablespoons fat-free milk
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon finely shredded lime peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups torn romaine lettuce
  • 4 plum tomatoes, chopped (2 cups)
  • 1 can (15 oz) Progresso™ black beans, rinsed and drained
  • 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
  • 1 avocado, halved, pitted, peeled, and chopped
  • Snipped fresh cilantro (optional)
Instructions:
  • Preheat your oven to 350°F. Cut tortillas into 1/2-inch-wide strips and spread them in a 15x10x1-inch baking pan. Lightly coat the tortillas with cooking spray. Bake for 15 to 18 minutes until crispy, remember to stir them halfway through. Let them cool on a wire rack.
  • Prepare the corn following the instructions on the package. Allow it to cool.
  • Prepare the dressing by combining sour cream, 1/4 cup cilantro, milk, oil, garlic, chili powder, lime peel, salt, and pepper in a small bowl.
  • In a large glass serving bowl, layer lettuce, tomatoes, beans, cooled corn, cheese, and avocado. Drizzle with dressing and sprinkle with tortilla strips. Optionally, top with extra cilantro for a fresh touch.

Similar Recipes