Mexican Salad with Garlic Ranch Dressing

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2–6 Prep 25 min No cook Serves 4

This salad lays it on thick: fresh vegetables, an herby yogurt dressing, and a riot of black beans. For more heft, top with grilled shrimp or shredded rotisserie chicken.

¼ cup plain nonfat Greek yogurt 2 tbsp warm water 1½ tbsp finely chopped fresh parsley 4 tsp olive oil 1 tbsp finely chopped fresh dill ¾ tsp salt ½ tsp finely chopped garlic ¼ tsp black pepper 5 oz chopped romaine lettuce (about 6 cups) 2 cups canned black beans, rinsed and drained 2 cups canned yellow or white corn 2 cups grape tomatoes, halved 1⅓ cups shredded carrots 4 medium radishes, halved and thinly sliced 2 medium scallions, thinly sliced 1. In a medium bowl, whisk the yogurt, water, parsley, oil, dill, salt, garlic, and pepper.

2. Scatter the lettuce on the bottom of a deep platter; top with the beans, corn, tomatoes, carrots, and radishes. Drizzle with the dressing; garnish with the scallions.

Per serving (2 cups salad and 2 tbsp dressing): 280 Cal, 6 g Total Fat, 1 g Sat Fat, 1,149 mg Sod, 49 g Total Carb, 5 g Sugar, 13 g Fib, 13 g Prot.

WW COACH TIP

When making a salad, salt and pepper before you dress, and season every layer for maximum flavor.

—Coach Tess