Mexican Salad


2 handfuls of baby spinach (2 cups)
¼ cup (50 mL) canned or frozen, (defrosted and drained) corn kernels
¼ ripe avocado, sliced
½ red bell pepper, sliced in thin strips
1 small Roma tomato, cut into wedges
1 green onion thinly sliced
1/3 cup (75 mL) grated Mozzarella cheese, part-skim (16.5% m.f.)
2 hard-cooked eggs, sliced
¼ cup (50 mL) black beans, drained
2 tbsp (30 mL) low-fat Ranch dressing (or dressing of your choice)
1 - 6 inch (15 cm) whole-wheat tortilla, toasted and cut into wedges*


Combine first 10 ingredients. Drizzle with dressing. Enjoy with toasted tortilla wedges.

*Preheat oven to 400° (200°C). Cut tortilla into wedges and place on foil lined cookie sheet. Bake tortillas for 5-6 minutes or until browned.

Hard-cooked eggs can be made ahead and kept in the fridge for up to a week. For easy instructions on hard-cooking eggs click here.

Makes 1 serving

Nutrients per serving

Calories: 594.4
Protein: 31.5 g
Carbohydrate: 54.6 g
Fat: 30.3 g