No-Shell Vegetarian Taco Salad

This #FoodieFriday, we're sharing a recipe from the Academy of Nutrition and Dietetics

Servings: 6

Ingredients

• 1 cup cilantro leaves (packed tightly)
• 6 ounces plain low-fat Greek yogurt
• 2 tablespoons lime juice
• Pinch salt 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 beans

Directions

1. Finely chop cilantro, then divide roughly in half. In a medium bowl, thoroughly mix half of cilantro, yogurt, lime juice, salt, black pepper and cayenne pepper, if using. Set aside.
2. Chop lettuce, tomatoes, avocado and jalapeño, if using. Toss lettuce, tomatoes and avocado with corn in large serving dish.
3. Create an open space in the center of the serving dish and place refried beans.
4. 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.

Nutrition Facts per Serving: 147; Total fat: 6g; Saturated fat: 1g; Cholesterol: 2mg; Sodium: 225mg; Carbohydrates: 17g; Fiber: 7g; Sugars: 4g; Protein: 8g; Potassium: 753mg; Phosphorus: 158mg