* Exported from MasterCook *
TEX-MEX BEAN SALAD WITH CREAMY SALSA DRESSING
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : avocado beans
tomatoes
Amount Measure Ingredient -- Preparation Method
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1/3 cup salsa -- medium or spicy
3 tablespoons reduced -fat sour cream
1 tablespoon apple cider vinegar
3 cups canned black beans -- drained and rinsed (about 2 15.5 oz. cans)
1 cup0 grape tomatoes -- halved
3/4 cup canned yellow corn -- or fresh, cooked kernels
1/2 cup avocado -- diced
1/2 cup scallions -- sliced
1/2 cup fresh cilantro -- chopped (or less to taste)
6 cups romaine lettuce -- shredded
2 ounces Cabot Pepper Jack cheese -- cubed or shredded
24 baked low-fat tortilla chips
1. In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, scallions and cilantro; toss to mix and coat.
2. Place 1 1/2 cups of lettuce on each of 4 serving plates; top each with 1 1/2 cups of bean mixture. Sprinkle each serving with 2 tablespoons of cheese; arrange 6 chips around edge of each plate.
Description:
"Think of this ingredient-packed salad as bean nachos with the works."
Source:
"Weight Watchers"
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Per Serving (excluding unknown items): 248 Calories; 5g Fat (17.0% calories from fat); 14g Protein; 39g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 808mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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Posted by: <gypsybussings@yahoo.com>
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