7 SALAD recipes
This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.
A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.
Thai-style string bean salad with tofu, red and green chilies, dressed in a coconut milk, lime juice, soy sauce, and chili sauce vinaigrette. Vegan and vibrant.
Easy chickpea salad with scallions, cilantro, lemon juice and a hit of cayenne. Bright, no-cook vegetarian side dish high in fiber and protein.
White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.
Hot baked cheddar bean dip with mashed pinto beans, green chilies, and hot sauce. Bubbly, cheesy, and scoopable straight from the oven. Just 5 ingredients and 10 minutes of prep.
Low-fat Mexican casserole layered with corn tortillas, mashed tofu, green chiles, salsa, tomatoes, and a tangy yogurt topping. Vegan-friendly with a bean swap and naturally dairy-light.