Mexican chopped salad with garlic ranch dressing
2
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This salad lays it on thick: fresh vegetables, an herby yogurt dressing, and a riot of black beans. For more heft, top with grilled shrimp or shredded rotisserie chicken. When making a salad, season with salt and pepper before you dress it, sprinkling every layer for maximum flavor.
Ingredients
Plain fat free Greek yogurt
¼ cup(s)
Water
2 Tbsp, warm
Fresh parsley
1½ Tbsp, finely chopped
Olive oil
4 tsp
Dill
1 Tbsp, fresh, finely chopped
Kosher salt
¾ tsp
Jarred minced garlic
½ tsp
Black pepper
¼ tsp
Chopped romaine lettuce
5 oz, (about 6 cups)
Canned black beans
2 cup(s), rinsed and drained
Canned white corn
2 cup(s), or yellow corn
Grape tomatoes
2 cup(s), halved
Shredded carrots
1⅓ cup(s)
Radishes
4 medium, halved, thinly sliced
Scallions
2 medium, thinly sliced
Instructions
1
In a medium bowl, whisk the yogurt, water, parsley, oil, dill, salt, garlic, and black pepper.
2
Scatter the lettuce on the bottom of a deep platter; top with the beans, corn, tomatoes, carrots, and radishes. Drizzle with the dressing; garnish with the scallions.
3
Serving size: 2 cups salad with 2 tbsp dressing
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