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Fiesta Salad

Fiesta Salad

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  • Makes: 4 servings
  • Serving Size: 1 1/2cup
  • Carb Grams Per Serving: 22

Ingredients

  • 6 ounces sliced cooked roast beef, cut into 1/2-inch-wide strips
  • 2 cups frozen whole kernel corn, thawed and drained
  • 2 cups chopped zucchini
  • 1 medium red sweet pepper, seeded and cut into bite-size strips
  • 1/2 cup purchased salsa
  • 1 ounce queso fresco, crumbled (optional)

Directions

  1. In a medium bowl, combine beef, corn, zucchini, and sweet pepper. Add salsa; toss gently to combine.
  2. Divide mixture among four serving plates. If desired, top with queso fresco.

Make Ahead Tip

  • Prepare as directed in step 1. Cover and chill for up to 24 hours. Serve as directed in step 2.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 157 cal., 4 g total fat (1 g sat. fat), 30 mg chol., 706 mg sodium, 22 g carb. (3 g fiber), 12 g pro.

Diabetic Exchanges

Vegetables (d.e): 1; Lean Meat (d.e): 1; Starch (d.e): 1