In our latest issue:

 super-creative eco-costumes and Thanksgiving recipes everyone will love See more >
KIWI Magazine

Ingredients

For the salad

  • 1 small head romaine lettuce, chopped (6 cups total)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup cooked chicken breast (or use additional black beans)
  • 1/3 red onion or red bell pepper, finely diced (1/2 cup)
  • 1 avocado, diced
  • 1 cup corn kernels, fresh, frozen, or canned (thawed, if frozen, drained and rinsed if canned)
  • 1/2 cup diced or shredded Monterey Jack or cheddar cheese

For the dressing

  • 1/2 avocado
  • 3 tablespoons low-fat sour cream
  • 1/4 cup lime juice (1-2 limes)
  • 1/4 teaspoon salt
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • Hot pepper sauce, to taste (optional)

Directions

  1. Put the lettuce in a  large serving bowl, and top with the rest of the salad ingredients.
  2. Mash the 1/2 avacado and whisk it in a medium bowl with the remaining dressing ingredients.
  3. Toss the salad with about 1/2 the dressing, then add more to taste.
Serves 4

Per serving: calories 420, fat 19 g, protein 27 g, carbohydrates 34 g, dietary fiber 11 g

 

Advertisements
Advertisement
Advertisement

Subscribe to KIWI! Save more than 50% off the newsstand price.

© 2014 May Media Group, LLC. All rights reserved. Terms of Use | Privacy Policy