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Pomegranate, Feta & Arugula Barley Salad with Citrus Dressing

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Pomegranate, Feta & Arugula Barley Salad with Citrus Dressing

Description

Quick dinners, Easy dinner Recipes : High-protein, and low-carb swaps that helped me lose 15lbs: These quick & easy low-carb, high-protein meals are exactly what you need! From satisfying dinners to light lunches and energizing breakfasts, this collection is packed with simple, healthy recipes to fuel fat loss, boost energy, and keep you full longer. Clean eating has never been this effortless—perfect for meal prep and busy days!
Recipes:

4 cups frozen corn, thawed
1 tbsp olive oil
1 small red onion, finely diced
2 cloves garlic, minced
½ cup mayonnaise
½ cup sour cream
1 cup cotija cheese, crumbled
1 tsp chili powder
1 tsp cumin
¼ tsp cayenne pepper (optional)
1 tbsp lime juice
Salt and black pepper to taste
2 tbsp fresh cilantro, chopped
1 tbsp hot sauce (optional)
Directions:
Heat olive oil in a large skillet over medium heat. Add the corn and cook until lightly charred, about 5-7 minutes, stirring occasionally.
Add the diced onion and garlic to the skillet and sauté for another 2 minutes until fragrant. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the mayonnaise, sour cream, cotija cheese, chili powder, cumin, cayenne pepper (if using), lime juice, salt, and black pepper.
Add the cooked corn mixture to the bowl and stir until well combined.
Garnish with chopped cilantro and drizzle with hot sauce if desired.
Serve chilled or at room temperature with tortilla chips or veggies. Enjoy!
Prep Time: 10 minutes Cooking Time: 7 minutes Total Time: 17 minutes Kcal: 250 per serving Servings: 6 servings

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