HANDS-ON: 10 MIN. // TOTAL: 10 MIN. // SERVES 2
Quick to assemble and pack, this colorful salad is impossible to mess up. Crumble some tortilla chips over the top for added crunch, or add a little grilled chicken or shrimp to make it more substantial. You could even stuff this tossed salad mixture into a burrito to eat on the go.
6 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/2 cup fresh or thawed frozen corn kernels
2/3 cup canned no-salt-added black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
1 ounce queso fresco (fresh Mexican cheese), crumbled (about 1/4 cup)
2 tablespoons roasted unsalted pumpkin seed kernels (pepitas)
4 teaspoons extra-virgin olive oil
2 tablespoons fresh lime juice (from 1 lime)
1 teaspoon honey or maple syrup
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1 Divide the lettuce, tomatoes, corn, beans, and cilantro evenly between two 1-quart airtight containers. Divide the cheese and pumpkin seed kernels evenly between the salads. Cover with the lids and chill until ready to serve.
2 Just before serving, whisk together the oil, lime juice, honey, salt, and cumin in a small bowl. Divide the dressing evenly between the salads and toss to coat; serve immediately.
(SERVING SIZE: 1 SALAD): CALORIES 320; FAT 18G (SAT 4G, UNSAT 12G); PROTEIN 13G; CARB 32G; FIBER 9G; SUGARS 10G (ADDED SUGARS 3G); SODIUM 375MG; CALC 18% DV; POTASSIUM 17% DV
DAIRY-FREE OPTION: Substitute 1/4 cup cubed avocado for the queso fresco.