Southwest Salad

Preparation Time: 30 minutes
1 lb Ground beef, extra lean ½ cup Onions, chopped 1 Tbsp Chili powder 2 tsp Ground cumin 1 cup Kidney beans, canned, unsalted, drained 1 can (15 oz) Chick peas, unsalted, drained 1 medium Tomato, diced 2 cups Romaine lettuce ½ cup Cheddar cheese, reduced fat
Cook ground beef and onions in a large skillet until the beef no longer remains pink. Drain. Stir in chili powder and cumin into beef mixture; cook for 1 minute. Add kidney beans, chick peas, and tomatoes. Mix. Heat through. Combine lettuce and cheddar cheese in a large serving bowl. Portion lettuce and cheese mixture into 4 seperate bowls. Add 1 cup of beef mixture to each bowl and serve.
Serves: 4
1 ½ Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 330 Total Fat: 7g Saturated Fat: 2g % of Calories from Fat: 19% % Calories from Sat Fat: 5%		Protein: 36g Carbohydrates: 33g Cholesterol: 65mg Dietary Fiber: 11g Sodium: 210mg
Each serving provides: An excellent source of Fiber, vitamins A, B3, B12, C and K, copper, iron, phosphorous, and zinc, and a good source of vitamin B1, folate, calcium, iodine, magnesium, and potassium.

Recipe courtesy of the Department of Health and Human Services.
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