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Chopped Mexican Salad {with Avocado Salad Dressing}

yield: 10 total time: 18 minutes
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Ingredients

  • 1 head romaine lettuce chopped
  • 1 ear of corn with kernels removed, I steamed mine for a few minutes and then cooled
  • 1 red bell pepper chopped
  • 1 cup cherry tomatoes cut in half
  • 15 ounces black beans 1 can, rinsed and drained
  • 1/3 cup pepitas roasted and salted, I just used plain pumpkin seeds
  • 1 cup pepper jack cheese grated, or more to taste
  • tortilla Strips for Salads, I like Fresh Gourmet Santa Fe Style
  • 1 avocado small, peeled and sliced
  • 1 jalapeno small, seeded and roughly chopped, optional
  • 1 clove garlic peeled
  • 1/4 cup cilantro loosely packed
  • 1/4 cup greek yogurt I used fat free
  • 1/4 cup salsa smooth, medium or mild
  • 1/2 cup milk
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 lime
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/8 teaspoon pepper
  • 1/8 teaspoon paprika
  • hot sauce to taste, optional

Nutrition

  • Calories : 220 calories
  • Carbohydrate : 20 grams
  • Cholesterol : 10 milligrams
  • Fat : 12 grams
  • Fiber : 7 grams
  • Protein : 9 grams
  • SaturatedFat : 3.5 grams
  • Sodium : 410 milligrams
  • Sugar : 4 grams
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