Skinny Southwestern Salad Recipes

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SOUTHWESTERN BLACK BEAN SALAD



Southwestern Black Bean Salad image

I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.

Provided by Gina

Categories     Appetizer     Salad     Side Dish

Time 35m

Number Of Ingredients 11

15.5 oz can black beans (rinsed and drained)
9 oz cooked corn (fresh or frozen (thawed if frozen))
1 medium tomato (chopped)
1/3 cup red onion (chopped)
1 scallion (chopped)
1 1/2 - 2 limes (juice of)
1 tbsp olive oil
2 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado (diced)
1 diced jalapeno (optional)

Steps:

  • In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
  • Squeeze fresh lime juice to taste and stir in olive oil.
  • Marinate in the refrigerator 30 minutes.
  • Add avocado just before serving.

Nutrition Facts : ServingSize 1 /2 cup, Calories 79.5 kcal, Carbohydrate 12 g, Protein 3 g, Fat 3.5 g, SaturatedFat 0.5 g, Sodium 127 mg, Fiber 3 g, Sugar 1 g

SKINNY SOUTHWESTERN SALAD



Skinny Southwestern Salad image

58% less sat fat • 50% less cholesterol than the original recipe. This fiesta in a bowl is perfect for a potluck-add the dressing and tortilla strips just before serving.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 18

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)

Steps:

  • Preheat oven to 350°F. Cut tortillas into 1/2-inch-wide strips; place in a 15x10x1-inch baking pan. Coat tortillas lightly with cooking spray. Bake for 15 to 18 minutes or just until crisp, stirring once. Cool on a wire rack.
  • Meanwhile, prepare corn according to package directions. Cool.
  • For dressing: In a small bowl, stir together sour cream, the 1/4 cup cilantro, the milk, oil, garlic, chili powder, lime peel, salt, and pepper.
  • Place lettuce in a large glass serving bowl. Top with tomatoes, beans, cooled corn, cheese, and avocado. Add dressing and sprinkle with tortilla strips. If desired, garnish with additional cilantro.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 10 mg, Fat 1, Fiber 7 g, Protein 9 g, SaturatedFat 2 g, ServingSize 2 Cups, Sodium 400 mg, Sugar 5 g, TransFat 0 g

EASY SOUTHWEST SALAD RECIPE



Easy Southwest Salad Recipe image

This Easy Southwest Salad is simple, delicious, and full of flavor. If you are looking for a healthy and tasty dinner, lunch, side dish, or appetizer, you have to try this salad.

Provided by Kristen Hills

Categories     Salad

Time 10m

Number Of Ingredients 8

9 ounces romaine lettuce salad ((or spinach))
1 avocado (diced)
1 tomato (diced)
1 (15 ounce) can black beans ((rinsed and drained))
1 (7 ounce) can corn
1 (3 ounce) can olives (sliced)
1½ cups cooked chicken ((diced) (I used the pre-cooked southwestern seasoned chicken in the deli section))
6 ounces salad dressing ((your choice of flavor))

Steps:

  • Mix everything together and serve with your favorite salad dressing.

Nutrition Facts : Calories 333 kcal, Carbohydrate 32 g, Protein 18 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 26 mg, Sodium 548 mg, Fiber 10 g, Sugar 6 g, UnsaturatedFat 13 g, ServingSize 1 serving

SKINNY SOUTHWESTERN COLESLAW



Skinny Southwestern Coleslaw image

93% less total fat • 58% less sodium than the original recipe. Celebrate summer grilling season with this fresh take on the classic side. You'll love its satisfying crunch, mild spicy-sweet flavor, and mere 80 calories per cup!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 10

1 package (9 oz) frozen corn
1/3 cup fat-free mayonnaise
1 tablespoon lime juice
2 teaspoons honey
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon ground chipotle chile pepper
3 cups shredded green cabbage
3/4 cup chopped red sweet pepper
1/3 cup thinly sliced red onion
1/3 cup chopped cilantro

Steps:

  • Prepare corn according to package directions. Transfer corn to a large bowl. Let stand to cool.
  • In a small bowl, stir together mayonnaise, lime juice, honey, cumin, and chipotle chile pepper. In the large bowl, combine the corn, cabbage, sweet pepper, onion, and cilantro. Pour mayonnaise mixture over cabbage mixture. Toss gently to coat. Serve immediately or cover and chill for up to 24 hours.

Nutrition Facts : Calories 80, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Cup, Sodium 125 mg, Sugar 7 g, TransFat 0 g

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