Serves: 6

Prep Time:   15 Minutes

Nutrition:   147 cal, 6g fat, 17g carbohydrate, 8g protein

Ingredients:

• 1 cup cilantro leaves (packed tightly)
• 6 ounces plain low-fat Greek yogurt
• 2 tablespoons lime juice
• Pinch salt substitute and black pepper
• Optional: pinch cayenne pepper
• 1 large head Romaine lettuce, rinsed and dried
• 2 medium tomatoes
• 1 avocado
• Optional: 1 jalapeño pepper
• ½ cup frozen corn, thawed
• 1 cup canned vegetarian refried bean

How to Prepare:

Finely chop cilantro, then divide roughly in half. In a medium bowl, thoroughly mix half of cilantro, yogurt, lime juice, salt substitute, black pepper and cayenne pepper, if using. Set aside.

Chop lettuce, tomatoes, avocado and jalapeño, if using. Toss lettuce, tomatoes, and avocado with corn in large serving dish.

Create an open space in the center of the serving dish and place refried beans.

Over refried beans, place yogurt mixture. Over yogurt mixture, place chopped jalapeño, if using. Sprinkle the rest of the cilantro over the entire salad. Serve immediately.

Contributor: Karman Meyer, RD

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