Southwestern Salad with Black Beans
Here we top salad greens with black beans, sweet corn and grape tomatoes and bring it all together with a tangy avocado-lime dressing for a Mexican-inspired salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.
Make Ahead Tip: Cover and refrigerate leftover dressing for up to 3 days.
2 starch, 2 vegetable, 1 lean meat, 1/2 fat