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Corn and Black Bean Salad with Tortilla Wedges

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  • Prep 15 min
  • Total 20 min
  • Servings 4
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Dinner made ready in 20 minutes! Enjoy this delicious black bean and veggies salad served with tortilla wedges – a hearty meal!
Updated Oct 22, 2010
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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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Diagonally slice 4 grilled boneless, skinless chicken breast halves. Arrange chicken on salad in step 3. Continue as directed.

Nutrition

285 Calories, 8g Total Fat, 12g Protein, 55g Total Carbohydrate

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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