Southwestern Summer Salad

Southwestern Summer Salad Recipe


4 Servings

Recipe Time

Prep: 20 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 537
Fat 35 g
Satfat 14 g
Protein 22 g
Carbohydrate 40 g
Fiber 15 g
Cholesterol 65 mg
Sodium 105 mg


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


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.

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.

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

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.

July 2006
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