Healthified Southwestern Salad

Healthified Southwestern Salad

Healthified Southwestern Salad
Provided by:
total prep
58% less sat fat • 50% less cholesterol than the original recipe— see the comparison. This fiesta in a bowl is perfect for a potluck—add the dressing and tortilla strips just before serving.


  • 2 6-inch corn tortillas
  • Nonstick cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups torn romaine lettuce
  • 4 plum tomatoes, chopped (2 cups)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
  • 1 avocado, halved, pitted, peeled, and chopped
  • Snipped fresh cilantro (optional)
  • 1 box (9 oz) frozen corn
  • 1/2 cup fat-free sour cream
  • 1/4 cup snipped fresh cilantro
  • 2 tablespoons fat-free milk
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon finely shredded lime peel


  • Preheat oven to 350°F. Cut tortillas into 1/2-inch-wide strips; place in a 15x10x1-inch baking pan. Coat tortillas lightly with cooking spray. Bake for 15 to 18 minutes or just until crisp, stirring once. Cool on a wire rack.
  • Meanwhile, prepare corn according to package directions. Cool.
  • For dressing: In a small bowl, stir together sour cream, the 1/4 cup cilantro, the milk, oil, garlic, chili powder, lime peel, salt, and pepper.
  • Place lettuce in a large glass serving bowl. Top with tomatoes, beans, cooled corn, cheese, and avocado. Add dressing and sprinkle with tortilla strips. If desired, garnish with additional cilantro.

Featured Video