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Southwest Salad. Eat the rainbow!

Posted Feb 28 2013 9:11pm

I wanted to make something fresh, something summer like because winter has hit and it is March! I think I did it, we got every color of the rainbow going on below, lots of healthy nutrients, fat, and protein. Often times the brighter and more colorful the foods (I'm only referring to naturally colored foods, not dyed) the higher the levels of antioxidants.

Southwest inspired Salad 


Mix all ingredients together.​



To top the salad, I created my own southwest croutons; crispy corn tortillas.  I used store bought fresh corn tortillas.  Lightly spray with olive oil and bake, crumble and top your salad.​



​Crispy and ready to be crushed for a crunchy salad topper.

Southwest Salad Recipe
Makes 6-8 servings

2 15 oz. cans no salt added black beans, rinsed and drained
2 11 oz. cans shoepeg corn, rinsed and drained
1 chopped red bell pepper
1 chopped orange bell pepper
1 diced avocado
1/2 cup chopped fresh cilantro
1/2 cup chopped scallions
2 medium sized tomatoes, diced
Juice of 2 limes
1/2 tsp salt
1/2 tsp cumin
1/4 tsp pepper
2 tbsp EVOO

Mix all ingredients together.  Serve as a fresh salsa, salad, or... (read more below)

Crunchy Tortilla Croutons
Recipe

4 fresh corn tortillas
Extra Virgin Olive Oil (I use a spray , to lightly and evenly coat the tortillas)

Preheat oven to 400 degrees. Place tortillas on a baking sheet. Bake for 20 minutes, or until crispy on both sides.  Crumble and top salad.

How we ate our saladFor dinner we used the salad to top a bed of spinach, the tortilla croutons added a nice texture to the salad and for extra protein I slow-cooked chicken with BBQ sauce for 5 hours.  The chicken was so juicy, it peeled apart almost like pulled chicken.  We topped the salad with the BBQ chicken and used a little extra BBQ sauce to dress it up.  The salad is great alone, but possibly even better when paired with spinach and chicken for a complete meal.  I think Ryan will agree it was pretty darn good!

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