Corn and Black Bean Salad with Tortilla Wedges

Corn and Black Bean Salad with Tortilla Wedges

Dinner made ready in 20 minutes! Enjoy this delicious black bean and veggies salad served with tortilla wedges – a hearty meal!

Prep Time

15

Minutes

Total Time

20

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you're eliminating all animal products from your diet, be certain to check tortilla labels; some tortillas may contain lard, which is animal fat. Whole wheat tortillas also make tasty wedges to serve with this salad.
Corn and Black Bean Salad with Grilled Chicken
Diagonally slice 4 grilled boneless, skinless chicken breast halves. Arrange chicken on salad in step 3. Continue as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 285
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2g,),
  • Cholesterol 0mg;
  • Sodium 1110mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 14g,
  • Protein 12g;
*Percent Daily Values are based on a 2,000 calorie diet.