I hope you had a great Easter. Our family enjoyed being together and spending time with family. The weather couldn’t have been more perfect either. I’m excited that I still have a few eclairs tucked away in the fridge for my husband and I to enjoy and a carton full of hard boiled eggs to find recipes for.
You can also make a salad out of it too. I think I know what I’m having for lunch today.
Healthy eating is a good part of my life. This vegetarian Tex Mex salad is perfect to keep me on track and eating well. It’s also delicious. I will admit though–I really struggled. It had beans and avocado in it. I’m a baby, I know. I stared at the salad for five minutes before finally getting the nerve up to take a bite. While some people might thrill at the thought of those ingredients–I shudder. But I have to admit, the salad was great when combined with the other ingredients. The salad is FULL of healthy oils, antioxidants, and vitamins. And it was delicious!
Vegetarian Tex Mex Salad
3 cups spinach, chopped
1/2 cup corn (frozen or canned okay. Watch the sodium on canned! Try to use no salt added if possible)
1/2 cup black beans
1/4 cup red onions, diced
1/4 avocado cut into thin slices (or if you’re an avocado baby like me, into small pieces)
1/2 cup green salsa
1-2 tbsp low fat or non fat sour cream
In a saucepan, place 1 tsp of olive oil. Heat to medium heat, add the corn. Cook corn until browned slightly. Pour cooked corn over salad. Add beans, avocado, and onions. In a small bowl, mix the sour cream and salsa. Pour over the salad to taste.
Why no CHEESE?? I chose not to add cheese–just to keep it healthier. You are welcome to add a little shredded pepperjack or cheddar on top. Either would taste fine.