Whether you are following a vegetarian diet or just looking for ways to add more plant-based protein to your diet, this simple salad features all the best parts of a taco, packed with more fiber and nutrients.
Ingredients
1 cup cilantro leaves, chopped
6 ounces plain low-fat Greek yogurt
2 tablespoons lime juice
Pinch salt and black pepper
1 large head Romaine lettuce, rinsed and dried
2 medium tomatoes
1 avocado
½ cup frozen corn, thawed
½ cup canned black beans
½ cup canned pinto beans
Optional: 1 jalapeño pepper
Directions
- In a medium bowl, thoroughly mix half of cilantro, yogurt, lime juice, salt and black pepper. Set aside.
- Chop lettuce, tomatoes, avocado and jalapeño, if using. Toss lettuce, tomatoes and avocado with corn in large serving dish.
- Create an open space in the center of the serving dish and place beans.
- Over beans, place yogurt mixture. Over yogurt mixture, place chopped jalapeño, if using. Sprinkle the rest of the cilantro over the entire salad. Serve immediately.
*Recipe derived from The Academy of Nutrition And Dietetics (eatright.org)
