Vegetarian Mexican Chopped Salad
8 cups salad greens
1 cup halved small grape tomatoes
1 cup small cubes pepper Jack cheese
1 cup canned black beans, rinsed and drained
2 ears fresh corn, kernels cut from the cob
2 green onions, sliced
1/2 cup creamy Mexican dressing (such as Lighthouse Cotija Cilantro, in our Produce Dept.)
1 ripe avocado, peeled, pitted and mashed
For extra flavor and crunch, finish with a sprinkle of roasted, salted pumpkin seeds.
2. Stir together dressing and avocado. Serve in small bowls with salad.
425 calories, 15 g protein, 28 g total fat (7 g sat.), 34 g carbohydrate, 10 g fiber, 8 g sugar, 41 mg cholesterol, 574 mg sodium, 11 points