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!

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Prep Time 15 min
Total Time 20 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Diagonally slice 4 grilled boneless, skinless chicken breast halves. Arrange chicken on salad in step 3. Continue as directed.

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