This. Salad. Is. So. Good. Mexican inspired salads are one of my absolute favorite meals. They are so easy and customizable and you can throw in whatever veggies you have, some salsa, and some cilantro and it is always absolutely delicious. I always like to keep a container of fresh salsa in the fridge to top salads, throw on tacos/burritos, or eat with blue corn tortilla chips. In the summer, we love to make our own with vegetables from my parents’ garden. In the cooler months, I buy store bought. Fresh salsa can usually be found in a refrigerated area of the produce section. My husband is usually anti-salad for dinner. He’s all for eating veggies and having a side salad WITH dinner, but he has a hard time wrapping his head around the concept of a salad FOR dinner. This salad definitely changed his mind. I sometimes add chicken to his portion to make it more filling for him. For the chicken I just bake or grill one chicken breast with olive oil, salt, pepper, and garlic powder. Warning: we love spicy foods. This salad is pretty spicy. If you’re not a big fan of heat, reduce the jalapeno pepper and use mild fresh salsa. However, think twice before you omit that jalapeno all together. Jalapenos contain capsaicin, which boasts some impressive health benefits. Capsaicin is known as an anti-inflammatory and vasodilator that helps to promote healthy blood flow. It is also recognized as a food that fights belly fat by increasing energy expenditure after consumption. In addition, jalapenos pack a nice punch of both Vitamin C and Vitamin A. If you’re still afraid of the spice-don’t worry. The Creamy Dill Dressing really helps to cool everything down and balances out the spiciness of the salad.
Active Time: 15 minutes Total Time: 15 minutes
Servings: 2
Ingredients:
For the Salad: 4 cups chopped romaine lettuce ½ cucumber, chopped ½ bell pepper, chopped 1 jalapeno, seeds and membrane removed, chopped 1 cup black beans, drained and rinsed, 1 cup corn (I used frozen) ½ cup fresh salsa (I used hot!) ½ avocado, sliced ¼ cup shredded pepperjack cheese
chopped cilantro, to taste
For the dressing: 1 container plain greek yogurt ¼ cup reduced fat sour cream 1 tbsp dried buttermilk (or regular, but dressing will be thinner) 1 tsp garlic powder ½ tsp minced onion ½ tsp onion powder 1 tsp dried dill, or to taste
1/8 tsp black pepper
Directions:
For the salad: Combine all salad ingredients and divide between two large bowls. Top each portion with 2 tbsp of the Creamy Dill Dressing (you will have leftover dressing).
For the dressing: Mix all ingredients in a small bowl and refrigerate until ready to use.
Nutrition Information per serving (with 2 tbsp dressing, no chicken):
Calories: 372 Fat: 14g Carbs: 50g Protein: 18g Sodium: 323mg Sugar: 12g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
