Side

Tex-Mex Salad

Romaine leaves cradle black beans, corn, avocado, tomatoes, red onion, and sweet pepper strips, all finished with melted mozzarella and bright pico de gallo. Each bite bursts with juicy freshness and creamy richness.

Recipe and photo by EatingWell, shared here with credit. View the Original

Tex-Mex Salad
Total
10 min
Prep
10 min
Serves
1

Nutrition per Serving

Calories
346
Protein
17g
Carbs
43g
Fat
12g
Fiber
15g
Sugar
10g
Sodium
603mg

Ingredients

  • 4 cup romaine lettuce
  • 1/3 cup black beans, rinsed and drained
  • 1/2 cup chopped tomatoes
  • 1/4 cup corn
  • 1/4 cup sliced red onion
  • 1/4 avocado - peeled, pitted and diced
  • 5 green sweet pepper strips
  • 5 red sweet pepper strips
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup pico de gallo (fresh salsa)

Instructions

  1. Mix lettuce, black beans, tomatoes, corn, onion, avocado, green peppers, red peppers, and cheese in a medium bowl. Sprinkle pico de gallo on top.