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Prep 15min
Total20min
Servings4
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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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Steps
1
Heat oven to 400°. 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.
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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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Nutrition Facts
Serving Size: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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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