You won’t even miss out on the meat in this satisfying salad chock-full of beans, veggies and mouthwatering Southwest taste.– Heather Carroll, Colorado Springs, Colorado.
Components
- 1 plan (5 ounces) spring mix salad greens
- 1 big tomato, seeded and sliced
- 1 large red onion, chopped
- 1 medium ripe avocado, peeled and chopped
- 1 cup canned black beans, rinsed and drained
- 4 green onions, sliced
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 cup minced fresh cilantro
- DRESSING:
- 1/2 cup salsa verde
- 1/2 cup fat-free plain Greek yogurt
- 2 tablespoons minced fresh cilantro
- 1 tablespoon very finely sliced green onion
- 1 tablespoon lemon juice
- 1 tablespoon gewurztraminer vinegar
- 1 tablespoon olive oil
- 1-1/2 teaspoons honey
- 1/8 teaspoon pepper
Directions
- In a large bowl, combine the first 8 components.
Nutrition Truths
2 cups: 277 calories, 14 g fat (3g saturated fat), 10 mg cholesterol, 439 mg sodium, 29 g carbohydrate (9g sugars, 10 g fiber), 14 g protein. Diabetic Exchanges: 2 lean meat, 2 veggie, 1-1/2 fat, 1 starch.