15 Minute Fiesta Chopped Salad
Recipes Healthy Cooking Mexican Quick and Easy Salad Vegetarian
Description
his is a great salad to serve for a light lunch or dinner. It's healthy, easy quick to make and very flavorful
Ingredients
Salad:
3 tomatillos, husked and rinsed
1 Mexican Herb Bomb*
1/4 c. non-fat plain Greek yogurt
1 lb. whole Brussels sprouts, shaved**
15.25 oz. can no-salt-added black beans, drained and rinsed
1 c. frozen corn, thawed
1 large avocado, pitted and sliced
1/2 c. pickled red onion strips
1/4 c. shredded Mexican-style four-cheese blend
1/2 jalapeño, sliced
Mexican Herb Bombs:
2 T. extra virgin olive oil
2 T. fresh chopped cilantro
2 T. chopped garlic
2 T. fresh chopped oregano
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Salad:
In a food processor or blender, add tomatillos, 1 Mexican Herb Bomb and yogurt. Season with salt and pepper, if desired. Blend on high until smooth and creamy, 1–2 minutes. Refrigerate in an airtight container until ready to serve, or up to 7 days.
In a large bowl, toss shaved Brussels sprouts with half of the tomatillo mixture until well coated. Toss with the black beans, corn, pickled onion, cheese and jalapeño.
Serve with avocado slices and remaining dressing.
Tip: Save time by using pre-shaved Brussels sprouts.
Mexican Herb Bombs:
In a blender or food processor, add the herb bomb ingredients; pulse until smooth, about 1 minute. Carefully pour into an ice cube tray; freeze. Once frozen, the bombs can be transferred to a zip-top bag, if desired. They last up up to 3 months.