I just recently shared a post about my top ten favorite Mexican inspired recipes on Meal Planning Mommies. I LOVE MEXICAN FOOD! So, naturally, I was drawn to this recipe. One more to add to my growing list of Mexican inspired recipes. This recipe is fresh and healthy and it makes a lot so you can have leftovers for your lunch the next day. One very large serving is just 7 Weight Watchers Points+, for those who are counting. This recipe reminded me a little bit of Chipotle’s style of Mexican food.
One thing I will mention about this recipe is this: You may need to add a little salt. That’s all I am saying. I have been trying to look for ways to cut back on sodium so I did not add any but I kept thinking it would have tasted better with a little salt.
Hope you and your family love this one.
Here is what you need:
1 (15.5 oz) can black beans
2 ears of corn
Green onions
½ red bell pepper
½ green bell pepper
Lime juice (or 1 lime)
Canola oil
½ lb. cooked skinless boneless chicken breasts
¼ c. fresh cilantro
2 Tbsp. reduced-sodium taco seasoning (from 1.25 oz. packet)
¼ c. light sour cream (optional)
Here is what you do:
1. Mix together beans, corn, scallions, and bell peppers in serving bowl. Add lime juice and oil; toss until coated evenly.
2. Add chicken, 1/4 cup of the cilantro, and the taco seasoning; toss until mixed well.
3. Stir together sour cream and remaining 1 teaspoon cilantro in serving bowl. Serve with chicken salad.
- 1 (15.5 oz) can black beans
- 2 ears of corn
- Green onions
- ½ red bell pepper
- ½ green bell pepper
- Lime juice (or 1 lime)
- Canola oil
- ½ lb. cooked skinless boneless chicken breasts
- ¼ c. fresh cilantro
- 2 Tbsp. reduced-sodium taco seasoning (from 1.25 oz. packet)
- ¼ c. light sour cream (optional)
- Mix together beans, corn, scallions, and bell peppers in serving bowl. Add lime juice and oil; toss until coated evenly. Add chicken, 1/4 cup of the cilantro, and the taco seasoning; toss until mixed well.
- Stir together sour cream and remaining 1 teaspoon cilantro in serving bowl. Serve with chicken salad.
This recipe comes from the Weight Watcher cookbook, “One Pot Meals: 160 Fast, Fresh, and No-Fuss Recipes”.
Hi, Looking to restart WW and love your site. Would you please tell me how many does the SOUTHWESTERN CHICKEN AND BEAN SALAD- 7 WW P+ recipe serve? Also, do you have a section of vegetarian or low-meat weeks? Thanks!
Hi Michelle, As of right now we do not have any vegetarian meal plans (although that is a great idea that I will consider trying to sneak in to MPM in the future). For now, we have one meal plan that has a few good options that are vegetarian. You might like a couple of recipes from this meal plan: http://mealplanningmommies.com//weight-watcher-meal-plan-10/
Thanks so much for taking the time to respond, Alisha. I’ve made your blackened Fish Tacos before and love them. I can’t wait to try out those others, especially the lasagna!