Tuesday, September 2, 2008

Fresh Southwest Salad

Josh gets to come home for a brief dinner tonight, so I wanted to make something quick and healthy that required no cooking and would be ready when he gets home! So, I combined a few recipes and created my own version of a southwest salad. This one is low fat and is a good source of protein and fiber. I had everything on hand to make it, except for a lime. So, I just picked that up on my way home from school.

Fresh Southwest Salad
(recipe is for 2 people and is very easily doubled!)
(the following measurements are approximate...I pretty much just threw everything in!)

Lime Vinaigrette:
1 Lime, juiced
1/4 c. extra virgin olive oil
1/8 to 1/4 tsp. cumin
1/8 tsp. coriander (optional)
1/4 tsp. kosher salt
1/4 tsp. freshly cracked black pepper
1 bunch of cilantro, roughly chopped

Whisk together and set aside.

Salad Mixture:
1/2 can chicken, drained and rinsed
(grilled chicken would be best....but I was all about quick and easy!)
1/2 can black beans, drained and rinsed
1/2 can corn, drained and rinsed
1/2 can diced tomatoes, drained and rinsed

Combine together in bowl and toss with lime vinaigrette.
(Refrigerate for at least 30 minutes for optimal flavor.)

Top torn romaine lettuce (I use the bagged salad) with chicken mixture and serve!



Jeny said...

I copied your idea for the bean/corn salad topper thing! Mine was not fancy, just cans of things and Caesar Itallian dressing instead of the lime vinagrette. Thanks for the inspiration!