https://www.facebook.com/105903624625096/

Healthy Bites, 4966 Fidler Drive, San Antonio, TX (2026)

03/17/2022

Mexican Chopped Salad

INGREDIENTS
▢1 head romaine lettuce chopped
▢1 15 ounce can black beans rinsed and drained
▢1 cup corn kernels
▢2 Roma tomatoes seeded and chopped
▢1 large avocado diced
▢1 small red onion diced
▢½ small jicama chopped
▢½ cup chopped cilantro
▢¼ cup cotija cheese
Cilantro Yogurt Dressing

▢½ cup fresh cilantro
▢¼ cup Greek yogurt
▢1 small garlic clove
▢1 tablespoon lime juice
▢¼ teaspoon Kosher salt
▢¼ teaspoon cumin
▢1 tablespoon extra virgin olive oil

INSTRUCTIONS

To make the dressing, add the cilantro, Greek yogurt, garlic, lime juice, salt and cumin in the bowl of a food processor. While the food processor is running, slowly pour in the olive oil and allow it to emulsify the sauce, scraping down the sides of the food processor as necessary.
Divide the salad ingredients into four bowls and drizzle the dressing on top.
NOTES
Make Ahead: You can make the dressing up to 14 days in advance and you can prepare most of the salad up to 1 day in advance.
Storage: Store any leftovers in an airtight container for 2 to 3 days.

03/04/2022

Mexican Chopped Salad with Cilantro Lime Yogurt Avocado Dressing

Ingredients
Salad
3 heads romaine hearts or baby kale, Spring greens
2 tomatoes chopped
1 English cucumber chopped
1 jicama peeled, chopped
2 scallions chopped
1 avocado chopped
grated Cojita cheese optional
Seasoned Black Beans
1 1/2 cups cooked black beans
2 teaspoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
Cilantro Lime Yogurt Avocado Dressing

1 cup non-fat Greek yogurt
1 avocado
1/2 cup cilantro leaves
1/2 cup chopped scallions
1 tablespoon raw honey
2 pickled jalapeno pepper slices
juice from one lime
salt and pepper to taste
1/2 cup water

Instructions
Salad
Place salad ingredients in a large bowl. In a small bowl, mix together ingredients Seasoned Black Bean ingredients. Add to salad bowl.
Cilantro Lime Yogurt Avocado Dressing
To make Creamy Cilantro Lime Greek Yogurt Avocado Dressing, place all dressing ingredients in food processor except water. Process until smooth; gradually add water to thin out dressing. Serve with salad.
Recipe Notes

2 Freestyle points per serving.

02/12/2022

Garden Salad

Ingredients
SALAD:
▢1 small head iceberg lettuce or other lettuce or leafy greens , chopped into big bite size pieces (5 to 6 big handfuls)
▢1 cup cherry or grape tomatoes, halved (~125g/4oz), or 2 tomatoes cut into wedges or chunks
▢1 cucumber , sliced (medium Lebanese / Persian cucumber, or 1/2 long Telegraph/English cucumber)
▢1 carrot , peeled and grated using a box grater
▢1 tsp parsley or chives , very finely chopped (if you’re feeling fancy!)
DRESSING:
▢1 tbsp cider vinegar (or any vinegar or lemon juice) (Note 1)
▢3 tbsp extra virgin olive oil (or other neutral oil)
▢1/2 tsp Dijon Mustard (or other non spicy smooth mustard)
▢1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
▢1/2 tsp black pepper

Instructions
Dressing: Shake Dressing in a jar. Taste and adjust – more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet.
Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well.
Serve: Transfer to serving bowl and serve immediately!

01/30/2022

Mexican Chopped Salad with Honey-Lime Dressing

Ingredients
SALAD:
2 ½ cups chopped romaine lettuce
One 15.5-ounce can black beans, rinsed and drained
3/4 cup seeded and chopped tomato
3/4 cup peeled and chopped jicama
3/4 cup fresh corn kernels (or use canned or frozen)
3/4 cup thinly sliced radishes
1 large avocado, diced
1 large red bell pepper, chopped
1/4 cup reduced-fat crumbled feta cheese
HONEY- LIME DRESSING:
1/4 cup freshly squeezed lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons honey
2 tablespoons finely chopped fresh cilantro
1 medium garlic clove, minced
1 teaspoon finely chopped fresh jalapeno

Instructions
ASSEMBLE SALAD:
Toss all salad ingredients in a large bowl.
PREPARE THE DRESSING:
In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

01/25/2022

BLACK BEAN AND CORN SALAD - SPICY MEXICAN SALAD/SIDE DISH

INGREDIENTS
2 (15 ounce) cans rinsed & drained black beans
3 ears corn on the cob
3 -4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1⁄2
teaspoon fresh ground pepper
1
chopped red pepper
2
chopped and seeded tomatoes
3
minced jalapeno peppers, seeds removed
1
chopped purple onion, small
1
chopped peeled seeded avocado
1⁄4
cup chopped fresh cilantro

DIRECTIONS
Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.

01/19/2022

Taco Salad

INGREDIENTS
2 teaspoons olive oil
1 pound ground beef I use 90% lean
1 packet taco seasoning
4 cups romaine lettuce
3/4 cup black beans rinsed and drained
1/2 cup corn kernels
1/2 cup diced tomato
1 avocado peeled, seeded and diced
3/4 cup cheddar cheese shredded
1/4 cup sliced olives
1 cup tortilla strips plus more for garnish
2/3 cup catalina salad dressing can also use ranch dressing
1/4 cup sour cream
cilantro leaves for garnish optional
INSTRUCTIONS
Heat the olive oil in a large pan over medium high heat. Add the ground beef and cook, breaking up with a spatula, for 3 minutes.

Add the taco seasoning and 2 tablespoons of water. Cook for another 3-4 minutes or until meat is done. Cool for 5 minutes.

Place the meat, lettuce, beans, corn, tomato, avocado, cheese, olives and tortilla strips in a bowl.
Add the dressing and toss to coat.
Add the sour cream on top of the salad along with additional tortilla strips and cilantro leaves for garnish, then serve.

NOTES
Make Ahead: The chicken, cilantro sauce and beans can all be made a day in advance.

01/09/2022

Black Bean Salad with Corn and Avocado

INGREDIENTS
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn kernels, drained and rinsed
1 medium tomato, diced
1 medium avocado, pitted, peeled, and diced
1/2 small red onion, finely diced
1/2 cup packed fresh cilantro leaves, finely chopped
1 medium jalapeño, ribs and seeds removed, finely diced
1 small garlic clove, minced
2 tablespoons freshly squeezed lime juice (from about 1 lime), plus more as needed
1 tablespoon canola or other neutral-tasting oil
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper

INSTRUCTIONS
Toss all the ingredients together in a large bowl. Taste and season with more lime juice or salt, if needed.

RECIPE NOTES
Make ahead: This can be made up to 1 hour in advance.

Storage: Refrigerate in an airtight container up to 4 days.

01/04/2022

Easy Chopped Mexican Salad

Ingredients
▢1 cup romaine lettuce
▢1 avocado
▢1 green pepper
▢1 red onion
▢½ cup black beans
▢½ cup corn
▢2 roma tomatoes
For The Dressing:
▢2 tablespoon olive oil
▢½ lime
▢1 pickled jalapeño (optional, deseeded)
▢¼ cup cilantro (roughly chopped)
▢½ teaspoon gound cumin
▢to taste salt and black pepper

Instructions
Shred the romaine lettuce into very fine slivers and cut the avocado, green pepper and red onion into small cubes.

Add all the ingredients into a mixing bowl and toss until well combined. Season with salt and pepper to taste.

12/27/2021

Mexican Street Corn Salad With Cucumbers

INGREDIENTS
1 16-ounce packages frozen corn, thawed (or equal amounts fresh corn)
1/2 cup diced red onion
1 cucumber, seeded and sliced
1/4 cup chopped fresh cilantro
2 tablespoons mayonnaise, or vegan mayo
1 tablespoons lime juice
1 tablespoons diced green chilies or jalapeños
1/2 teaspoon chili powder
1/2 teaspoon salt
Vegan parmesan cheese, optional for garnish
INSTRUCTIONS

In a large bowl, stir together all the ingredients (except the vegan parmesan).
Stir to combine. Allow salad to sit for about 30 minute too let flavors develop.
Garnish with cheese before serving.

12/23/2021

Catalina Taco Salad

Ingredients
1-1/2 pounds lean ground beef (90% lean)
3 cups shredded cheddar cheese
1 can (15 ounces) pinto beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1 large onion, chopped
1 bunch romaine, torn
1 package (9-1/4 ounces) corn chips
1 bottle (24 ounces) Catalina salad dressing
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large serving bowl.
Add the cheese, beans, tomatoes, onion, romaine and corn chips. Drizzle with dressing; gently toss to coat.

12/18/2021

Mexican Chicken Salad

INGREDIENTS
▢16 oz chicken breast cooked and shredded
▢8 oz carrots cooked and diced
▢14 oz potato cooked and diced
▢5 oz celery finely chopped
▢6 oz canned sweet peas drained
▢1 apple peeled and diced
▢1 cup Mayonnaise
▢1 parsley spring to garnish
TO SERVE:

▢Saltine crackers
▢Pickled jalapeños and carrot slices
FOR THE MACARONI SALAD*
▢16 oz elbow pasta cooked according to package instructions
▢1 cup of sour cream or Mexican cream
▢1 American or sharp Cheddar Cheese
▢Salt and pepper to taste

INSTRUCTIONS
Place the cooked and shredded chicken, potatoes, carrots, celery, sweet peas and apple into a large bowl.
Mix gently and stir in the mayonnaise (carefully, to avoid breaking or mashing the cooked vegetables).
Season with salt and pepper. Refrigerate for about 4 hours to allow the flavors to blend. Believe me, it is worth the wait, as it will definitely taste better.
INSTRUCTIONS FOR THE MACARONI SALAD
Dice the cheese into small cubes, and make sure the cooked macaroni is cool, otherwise, it will melt the cheese.
Mix in the Mexican cream or sour cream. Stir and gently add the Cheese, making sure it is well mixed. As mentioned above, some recipes also add diced cooked ham (if you choose to do so, add it along with the cheese). Season with salt and pepper. Stir and refrigerate until cool to serve alongside the Mexican Chicken Salad.

12/11/2021

CRUNCHY TACO KALE SALAD

INGREDIENTS
CRUNCHY CHILI TORTILLA STRIPS
4 (4-inch) corn tortillas
1 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt
CHIPOTLE LIME AVOCADO DRESSING
1/3 cup plain greek yogurt
1 tablespoon adobo sauce from can of chipotle peppers in adobo
2 limes, juiced
1 avocado
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
pinch of salt and pepper
SALAD
1 head curly green kale, leaves torn from stems
1 head red kale, leaves torn from stems
2 tablespoons olive oil
1 cup grape tomatoes, quartered
1/2 cup black beans
1/2 red onion, diced
1/2 cup freshly grated white cheddar cheese
1 jalapeno or serrano pepper, sliced
1 avocado, sliced
2 tablespoons chopped fresh cilantro

INSTRUCTIONS
Preheat the oven to 400 degrees. Slice the tortillas into 1/4 or 1/2 inch thick strips. Place them on a baking sheet and toss with the olive oil. Sprinkle with chili powder and salt. Bake for 15 to 20 minutes, until crispy and golden brown.
While the tortillas are baking, make the dressing. Add all of the ingredients to a food processor or blender and puree until smooth and creamy. Taste and season additionally if needed. You may want more spice, more salt, more smokiness?
Add all of the kale to a large bowl. Drizzle it with the olive oil and use your hands to massage the the oil into the kale – you want every leave moistened. Let it sit for 5 minutes. After 5 minutes, take 1/3 cup of the dressing you made and do the same. Drizzle it over the kale and massage. Now build your salad! On go the black beans, tomatoes, diced onion, cheddar cheese, peppers, avocado and cilantro. If you want, you can totally add chicken or steak or tofu or anything else you’d like!

Healthy Bites

03/17/2022

03/04/2022

02/12/2022

01/30/2022

01/25/2022

01/19/2022

01/09/2022

01/04/2022

12/27/2021

12/23/2021

12/18/2021

12/11/2021

Address

Website

Alerts

Shortcuts

Share

Category