Corn and Black Bean Salad with Tortilla Wedges

Enjoy this delicious 20-minute Mexican black bean and veggies salad for dinner tonight – serve with baked tortilla wedges!

  • prep time 15 min
  • total time 20 min
  • ingredients 11
  • servings 4

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
  • 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.
  • 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.
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