Southwest Summer Salad Recipe
This Southwest Salad Recipe for summer is the perfect side dish for BBQs, potluck get-togethers or as a summer lunch all by itself.
Servings: 6
Calories: 402kcal
Ingredients
- 1 box Hodgson Mill Whole Wheat Bow Tie pasta
- 2 ears of fresh corn kernels cut from cob
- ½ tsp ground cumin
- Salt & pepper to taste
- 1 Tbsp olive oil
- ½ green pepper diced
- 1 small onion diced
- 1 cup cooked chicken breast diced
- 1 ½ cups of your favorite salsa
- ½ cup Mexican Queso Fresco crumbling cheese
Instructions
- Prepare pasta according to package directions.
- Meanwhile, spray a large 12” frying pan with cooking spray and heat over medium heat.
- Scatter corn kernels across bottom of pan and sprinkle with cumin, salt and pepper.
- Cook, stirring often, until browned.
- Remove corn from pan and set aside.
- Add olive oil to pan and heat.
- Add pepper and onion and cook until starting to brown.
- Remove from heat and stir in chicken, salsa and corn.
- Refrigerate at least 30 minutes.
- Sprinkle cheese on top before serving.
Nutrition
Serving: 1g | Calories: 402kcal | Carbohydrates: 57g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 678mg | Fiber: 9g | Sugar: 6g