Mexican Side Salad – WLS Recipes
Sides can be a tricky thing sometimes. It’s so easy to find yourself coming back to things like rice, pasta, potatoes or a can of corn. It’s easy. It makes people happy. No thinking necessary. Just a basic side, ya know?
Cutting out starches in an American diet is no easy task. We are used to filling in the gaps of our plates, and our stomaches with something starchy. Fast to put together and inexpensive to purchase. Staying creative with clean foods and fresh vegetables can be baffling. How can I find something new when I can only think of a few things?
Even I hit this road bump on occasion. And salads are easily put into a boring category. Although I would like to defend a good side salad! There is so much variety that can happen in a side salad, which I will elaborate on later this week. For today, I present to you an easy Mexican side salad. Goes great with a Mexican meatloaf or a bowl of Chicken Tortilla Soup. Just a little something to give you flavor and texture to balance out your meal. (Of course you can always top it with ground beef for a traditional taco salad too!)
Mexican Side Salad - WLS Recipes
- 4 cups romaine lettuce, torn
- 1 cup black beans, rinsed
- 1/2 cup salsa of choice
- 1/3 cup 2% shredded cheddar cheese
- 4 tbsp fat free Greek yogurt
- 2 Roma tomatoes, wedged
- Layer romaine on serving plates.
- Add layer of black beans.
- Add layer of salsa and Roma tomatoes.
- Add dollop of Greek yogurt and sprinkle with cheese.