Corn and Black Bean Salad with Tortilla Wedges

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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

Directions

  1. 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. 2 Toss remaining ingredients except lettuce and nuts until mixture is coated with dressing.
  3. 3 Serve salad on leaf lettuce; sprinkle with nuts. Serve with tortilla wedges.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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