Southwestchoppedsaladhealthy Recipes

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SPICY SOUTHWEST CHOPPED SALAD WITH SALSA VERDE



Spicy Southwest Chopped Salad with Salsa Verde image

This is by far the best summer salad I have ever made! You can adjust the amount of spice, depending on your preference by adding more or less jalapeno and Cajun seasoning. The salsa verde makes a big enough batch that you can have more for dipping chips later. It is a great low-fat, all-in-one meal. This dish can also be topped with crushed tortilla chips, if desired.

Provided by Jenny from WA

Categories     Salad

Time 1h15m

Yield 4

Number Of Ingredients 18

2 ears corn
1 pound tomatillos, husked
½ bunch fresh cilantro leaves
½ jalapeno chile pepper, chopped
¼ large white onion, chopped
1 clove garlic, chopped
salt, to taste
4 teaspoons lime juice
1 avocado - peeled, pitted and diced
1 teaspoon lime juice
¼ medium head red cabbage, chopped
1 (14.5 ounce) can black beans, rinsed and drained
1 red bell pepper, chopped
1 pound skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning, or to taste
1 head green leaf lettuce
1 cup crumbled cotija cheese
1 lime, cut into wedges

Steps:

  • Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.
  • Place the tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice into a blender. Pulse until the vegetables have been finely chopped; set aside. Toss the avocado with 1 teaspoon of lime juice and mix with the corn, cabbage, black beans, and bell pepper.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning.
  • Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the breasts aside until cool enough to handle; cut into bite sized pieces.
  • Divide the lettuce leaves onto 4 plates. Mound the avocado mixture on top of the lettuce, followed by the chicken. Sprinkle with cotija cheese and garnish with lime wedges to serve.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 50 g, Cholesterol 99.3 mg, Fat 22.4 g, Fiber 17.5 g, Protein 43 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 10.9 g

SOUTHWEST CHOPPED SALAD (HEALTHY!)



Southwest Chopped Salad (Healthy!) image

This is a very good salad--nice to have the southwest flavor and still have the healthy benefits. Only 2 tsp olive oil!

Provided by spatchcock

Categories     Lime

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups frozen corn kernels
1 red bell pepper, diced
1 cup diced jicama (I left this out)
1 (15 ounce) can black beans, drained and rinsed
2 tablespoons fresh lime juice
1 tablespoon mirin
2 teaspoons olive oil
1 chipotle chile in adobo, chopped (about 2 tsp)
2 tablespoons chopped cilantro, plus more for garnish
1/4 teaspoon ground cumin
sea salt

Steps:

  • If using fresh corn, either grill the corn on an outdoor grill, roast in the oven or cook briefly in boiling water.
  • Slice the kernels from the cobs.
  • (If using frozen corn, thaw it under cool running water.) In a large bowl, combine corn, bell peppers, jícama, if you decide to use it, and black beans.
  • In a small bowl, stir together lime juice, mirin, olive oil, chipotles, cilantro, cumin and salt.
  • Pour over the vegetables and toss to mix.
  • Chill for at least 30 minutes to allow flavors to blend.
  • Garnish with a few cilantro leaves before serving.

Nutrition Facts : Calories 201.4, Fat 2.7, SaturatedFat 0.4, Sodium 22.3, Carbohydrate 40.4, Fiber 8.3, Sugar 1.4, Protein 8.4

SOUTHWESTERN CHOPPED SALAD WITH CILANTRO-LIME DRESSING



Southwestern Chopped Salad with Cilantro-Lime Dressing image

A crisp and refreshing southwestern salad tossed in a delicious creamy avocado cilantro-lime dressing.

Provided by Kaitlin - The Garden Grazer

Categories     Main Dish     Salad     Side Dish

Time 25m

Number Of Ingredients 14

1 large head romaine
15 oz. can black beans
1 orange bell pepper
10 oz. cherry/grape tomatoes (about 1 pint)
2 cups sweet corn, cooked
5 green onions
1 cup loosely packed cilantro (stems removed and roughly chopped)
1/2 avocado (or 1/2 cup plain vegan yogurt)
2 Tbsp. fresh lime juice (about 1 lime, more to taste)
1-2 garlic cloves
3 Tbsp. olive oil (for oil-free, sub a little water to thin)
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Recommended: agave & cumin to taste

Steps:

  • Make the dressing: Blend all dressing ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. (I like the addition of a little cumin, and also agave to sweeten.)
  • Chop romaine, bell pepper, tomatoes, and green onions. Rinse and drain black beans.
  • Place all salad ingredients in a large bowl.
  • Toss with desired amount of dressing.*

Nutrition Facts : Calories 336 kcal, Carbohydrate 43 g, Protein 11 g, Fat 16 g, SaturatedFat 2 g, Fiber 13 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving

CRISPY SOUTHWEST SALAD



Crispy Southwest Salad image

This layered salad in a jar is a hearty meal with cubed ham, crumbled bacon, salad greens, corn, roasted peppers, shredded cheese, tomatoes and tortilla strips.

Provided by Farmland

Categories     Salad     Beef and Pork Salad Recipes     Ham Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 10

1 quart-size canning jar
6 slices Farmland® Thick Cut Bacon
1 package Farmland® Cubed Ham
½ cup red peppers, roasted, sliced
½ cup corn
8 cherry tomatoes, halved
1 ounce Monterey Jack cheese, shredded
2 cups mixed salad greens
¼ cup crispy tortilla strips
¼ cup salsa

Steps:

  • Cook bacon in skillet then crumble on paper towel.
  • Heat oven to 425 degrees F.
  • Spread Farmland Cubed Ham, red peppers and corn on parchment-lined baking tray.
  • Bake for 10 minutes, tossing half way through.
  • Layer roasted corn in the bottom of the mason jar.
  • Top corn layer with halved cherry tomatoes.
  • Layer cubed ham over tomatoes. Add roasted red peppers, shredded cheese, and mixed greens.
  • Top with chopped Farmland Thick Cut Bacon and crispy tortilla strips.
  • Pair with your favorite dressing or salsa.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 25 g, Cholesterol 42.6 mg, Fat 24.9 g, Fiber 4.1 g, Protein 34.4 g, SaturatedFat 10.4 g, Sodium 2069.4 mg, Sugar 3.8 g

SOUTHWESTERN CHOPPED SALAD



Southwestern Chopped Salad image

I love chopped salads! This is meatless, so it's a great side for chili, other Tex-Mex dishes, or just a stand-alone meatless meal.

Provided by Parsley

Categories     Beans

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 head iceberg lettuce, cored and chopped
1 small onion, chopped
1 1/2 cups sliced grape tomatoes
1 1/2 cups frozen corn
1 (15 ounce) can red kidney beans, rinsed and drained well
1 (2 1/4 ounce) can sliced black olives, drained
1 cup coarsley crushed Doritos, measure AFTER crushing
1 cup shredded cheddar cheese
1 tablespoon chopped cilantro
1 -2 california avocado, peeled pitted and diced
1 teaspoon lime juice
southwest ranch dressing, any ranch will do (167319)

Steps:

  • In a large bowl, toss together lettuce through cilantro.
  • Place your diced avocadoes in a small bowl and toss them with the lime juice before tossing them in the salad.
  • Serve with Southwest Ranch Salad Dressing #167319 or the dressing of your choice.
  • **If not eating this right away, reserve the crushed Doritos and add them just before serving.

Nutrition Facts : Calories 215.9, Fat 9.6, SaturatedFat 3.6, Cholesterol 14.8, Sodium 170.6, Carbohydrate 25.3, Fiber 7.6, Sugar 1.9, Protein 10.5

SOUTHWESTERN SALAD RECIPE BY TASTY



Southwestern Salad Recipe by Tasty image

Here's what you need: avocado, lime, garlic, salt, water, green bell pepper, corn, cherry tomato, quinoa, black beans, spinach

Provided by Merle O'Neal

Categories     Lunch

Yield 1 serving

Number Of Ingredients 11

½ avocado
1 lime, juiced
2 cloves garlic
½ teaspoon salt
½ cup water
½ green bell pepper, chopped
½ cup corn
½ cup cherry tomato, halved
¼ cup quinoa, cooked
½ cup black beans
1 cup spinach

Steps:

  • In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar.
  • Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid.
  • Store in the refrigerator until ready to eat, up to 5 days.
  • Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
  • Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 83 grams, Fat 15 grams, Fiber 21 grams, Protein 18 grams, Sugar 8 grams

SPEEDY SOUTHWEST SALAD



Speedy Southwest Salad image

I used leftover corn and black beans I had in the fridge to throw together this simple layered salad. It's a big time-saver because it requires little chopping and features a quick dressing. The crunchy combination is always in demand at our house. -Kara Ann Goff, Loveland, Colorado

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 8

1 package (10 ounces) ready-to-serve salad greens
1 can (15 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1/2 cup ranch salad dressing
1/2 cup picante sauce
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese
1/2 cup diced tomatoes

Steps:

  • Place the greens in a large salad bowl. Top with corn and beans. , In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables; toss to coat. Sprinkle with tortilla chips, cheese and tomatoes. Serve immediately.

Nutrition Facts : Calories 306 calories, Fat 16g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 709mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 6g fiber), Protein 8g protein.

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