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 min
  • Total Time 20 min
  • Servings 4

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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