Corn and Black Bean Salad with Tortilla Wedges

 

4

fat-free flour tortillas (8 to 10 inches in diameter)

2

teaspoons margarine or butter, softened

1

can (15 to 16 ounces) whole kernel corn, drained

1

can (15 ounces) black beans, rinsed and drained

1

medium red bell pepper, chopped (1 cup)

1

small jicama, peeled and diced (2 cups)

1/2

cup fat-free Italian dressing

1/2

teaspoon salt

1/4

teaspoon pepper

Red leaf lettuce

1/4

cup pine nuts, toasted

• 1 Heat oven to 400º. Spread tortillas with margarine; cut into fourths. Place on ungreased cookie sheet. Bake 4 to 5 minutes or until golden brown.
• 2 Toss remaining ingredients except lettuce and nuts until mixture is coated with dressing.
• 3 Serve salad on leaf lettuce; sprinkle with nuts. Serve with tortilla wedges.