The summer season is perfect for picnics. While this salad is best assembled at the picnic, our recipe for Burritos Supremos can be made ahead of time and stored in the cooler until it’s time to chow down. View the recipe >> This recipe is from Neal’s 21-Day Weight Loss Kickstart book featuring chef Jason Wyrick! Purchase your copy today >> With Ramadan approaching, PCRM has many recipes suitable for the suhur, or pre-dawn meal. Try our Berry-Berry Smoothie >>

Blue Corn Chip Salad

This colorful, tasty salad is filled with a variety of textures and flavors. Enjoy it as an appetizer at a party or pack up the ingredients for a picnic and make the salad right before serving.

Ingredients

Makes 2 servings

4 cups baked blue corn chips (other colored corn chips can be substituted)
1 small head red leaf lettuce, torn into bite-size pieces
16 ounces cooked black beans, rinsed
1 cup salsa
3 roasted red peppers, sliced into strips about 2" long by 1/2" thick
1 Roma tomato, diced

Directions

Place the corn chips on the plates first, followed by the lettuce, then the beans, then the tomatoes, then the salsa, and top it off with the sliced roasted red peppers.

Per serving (1/2 recipe): 239 calories; 2 g total fat; 9% calories from fat; 10 g protein; 39 g carbohydrate; 16 g sugar; 15 g fiber

Recipe from 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; Recipe by Jason Wyrick of Vegan Culinary Experience

Please feel free to tailor PCRM recipes to suit your individual dietary needs.