400 cal Tex Mex Salad (serves 1)

This has been added to my families list of make every week meals they thought it was so good. This is a vegetarian option, but my family doesn't care for avocados, so I swapped that for cooked chicked breast (both would be good if you need the extra cals/protein).

1/2 Cup Black Beans, Drained and Rinsed (used primo)
1/2 whole kernal corn, drained
28 grams avocado, chopped
1/4 cup salsa (used La Restaurante Original Chunky Salsa
1 wedge lime
*In a small bowl mix these ingredients, set aside

Torn Romaine Lettuce (I used 6 med-large leaves)
Chopped raw veggies of your choice (I used tomatos, peppers and cucumbers)
1.5 tbsp - Kraft Calorie Wise Rancher's Choice Dressing
10 grams (1/2 serving) Pepperidge Farms Baked Cracker Chips - Zesy Chillies & Lime, broken (these are the salad topping - these are AMAZING and totally make the salad!)

In a dinner salad bowl, place torn Romaine Lettuce. Top with Bean/Corn/Avocado mixture, then veggies. Drizzle with dressing and sprinkle chips on top. If you tossed the salad in your bowl, the salsa and ranch combine to make a creamy salsa dressing. And, it actually tastes like one of those sinful tex mex restaurant salads loaded with tons of dressing.

This came in just under 400 cals as prepared above.