Prep 25 mins
Cook 0 mins
A satisfying salad with romaine, tomatoe, corn and beans with crunchy corn chips! Go get em! Adapted from Vegetarian Times magazine-May 2010.
- 473.18 ml chopped romaine lettuce
- 354.88 ml beans, rinsed and drained (pinto or black beans, or your choice)
- 236.59 ml grape tomatoes, chopped
- 118.29 ml corn kernel (fresh or frozen)
- 59.14 ml green onion, chopped
- 59.14 ml cilantro, chopped
- 1 ripe avocado
- 177.44 ml salsa (prepared, prepared, not chunky)
- 118.29 ml low-fat sour cream
- 44.37 ml lime juice
- 0.26 ml Tabasco sauce (optional)
- salt (optional)
- pepper (optional)
- corn chips (optional)
- Mix the lettuce, beans, tomatoes, and corn in a clear glass bowl. Sprinkle green onions and cilantro on top.
- Mash avocado in a separate bowl, and whisk in salsa, sour cream, and lime juice.
- Season with hot sauce, if using, and salt and pepper.
- Pour dressing over salad, toss well, and top with the crushed corn chips if desired. Enjoy!
Let me start by saying that my FAVORITE salad of all time is the BBQ Chicken Salad from California Pizza Kitchen (sub avocado for the chicken and it's a fabulous vegetarian salad). That being said, this recipe is very similar yet much healthier since it doesn't have the fattening ranch dressing all over it. After reading the other's reviews, I made sure that my dressing was good and seasoned with extra cumin, seasoning salt and garlic powder and took it easy on the lime. Even with the changes to the dressing, I felt like the dressing was just OK when atop the salad. SO, I drizzled a little BBQ sauce on top and WOW - PERFECTION!!!! Thanks for posting, Sharon!!!
Wonderful salad which we enjoyed with burgers. However I changed the recipe a bit to use up things in the fridge - by using half a can of kidney beans and 1/2 can of artichoke hearts (no corn) and skipped the optional ingredients. Delish -- will make a great lunch too!
We really enjoyed this salad. On a very warm day, it made a perfectly refreshing lite dinner. I used kidney beans and green leaf lettuce, as that's what I had on hand, and skipped the tabasco sauce. Instead of mashing the avocado by hand, I made the dressing in the food processor, which was much quicker, and gave me a very smooth dressing. The taste and texture were both wonderful; rich and creamy from the avocado, a bit tangy from the lime juice, and a small bit of heat from the salsa. My only issue is that there was way too much dressing for the amount of salad- next time I'll cut it in half. Also, as written, we got 4 entree sized servings- not 8 as stated.