Makes 4 servings
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 egg, hard boiled and sliced
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
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)
Put the lettuce in a large serving bowl, and top with the rest of the salad ingredients.
Mash the 1/2 avocado and whisk it in a medium bowl with the remaining dressing ingredients.
Toss the salad with about 1/2 the dressing, then add more to taste.
Carbohydrates: 34 g
Fat: 19 g
Protein: 27 g
Fiber: 11 g