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Southwestern Summer Salad

Prep time 20 mins
Cook time 10 mins
Yield 4 Servings


  • 2 ears fresh corn, kernels removed, or 1 cup frozen corn, thawed (5 oz.)
  • 6 ounces pepperoni or Spanish chorizo, sliced 1/4 inch thick
  • 1 cup reduced-fat sour cream
  • 2 tablespoons fresh lime juice
  • Salt and pepper
  • 1 head romaine lettuce, washed, dried and cut into bite-size pieces
  • 1 (15.5 oz.) can black beans, rinsed and drained
  • 1 (10 oz.) package grape tomatoes, halved lengthwise
  • 1 avocado, peeled and cut into 3/4-inch chunks

Nutrition Information

  • calories 537
  • fat 35 g
  • satfat 14 g
  • protein 22 g
  • carbohydrate 40 g
  • fiber 15 g
  • cholesterol 65 mg
  • sodium 105 mg

How to Make It

  1. Bring a large pot of water to a boil. Add corn and cook until crisp-tender, 2 to 3 minutes. Transfer to an ice-water bath to stop cooking. Drain and set aside.

  2. In a medium skillet, cook pepperoni pieces over medium heat until browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool. Set aside.

  3. In a small bowl, combine sour cream and lime juice. Season with salt and pepper.

  4. In a large bowl, mix lettuce, corn, pepperoni, black beans, tomatoes and avocado. Distribute evenly among 4 plates. Offer sour cream dressing on the side. Serve with tortilla strips (see below) and corn bread, if desired.