Southwestern corn salad

3
0
0
SmartPoints® value per serving
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy
Looking for a quick salad packed full of flavor? Here it is! Crunchy lettuce, tender corn kernels, and sweet bell peppers are dressed in a cilantro vinaigrette with the kick of red pepper flakes. Try using a low-fat cheese like part-skim queso fresca to keep the Mexican inspired theme of the dish. If you like it hotter, add a few slices of jalapeno or make is super peppery with arugula in place of the mixed greens. Ready in a quick 10 minutes, this salad is a great for lunch or as the base for a main dish dinner salad when topped with roasted chicken, sliced grilled steak or shrimp. Keep it vegetarian by adding more of your favorite vegetables. Carrots, tomatoes, and mushrooms would go very well here.

Ingredients

Fresh mixed greens

4 cup(s)

Canned yellow corn

15½ oz, drained

Low-fat hard or semisoft cheese

¼ oz, diced

Uncooked scallion(s)

2 medium, chopped

Sweet red pepper(s)

1 medium, diced

Olive oil

1 tsp

White wine vinegar

2 Tbsp, or fresh lime juice

Table salt

¼ tsp

Cilantro

1½ Tbsp, minced

Chili powder

¼ tsp

Red pepper flakes

tsp

Instructions

  1. In a large bowl, combine greens, corn, cheese, scallions and pepper.
  2. In a separate bowl, whisk together remaining ingredients for dressing. Pour over salad, and toss well before serving.