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    You are in: Home / Recipes / Black Bean and Corn Salad With Homemade Tortilla Chips Recipe
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    Black Bean and Corn Salad With Homemade Tortilla Chips

    Black Bean and Corn Salad With Homemade Tortilla Chips. Photo by Food.com *

    1/1 Photo of Black Bean and Corn Salad With Homemade Tortilla Chips

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Ginger_B's Note:

    This recipe is MUCH simpler than it sounds! It's very tasty and light. Originally, I came across this recipe on the WCHS NEWS web site, on which they said it was from a book by Bridgett Swinney (Copyright 1993 by Fall Rivers Press) called Eating Expectantly: The Essential Eating Guide and Cookbook For Pregnancy. It also doubles as a low-fat and generally healthy-eating recipe. I made some adjustments to the recipe myself, but I will post the original recipe and add my own personal suggestions here. I added 1/3 c. minced bell pepper, and 1/2 small jalapeño pepper, minced. I'd also recommend reducing the cooking time for the tortillas to 8 minutes per side, mine over-baked at 20 minutes. Also, I wouldn't personally recommend using the yogurt sauce as a dip for the tortillas, it's too spicy because of the cumin. It is VERY good as a dressing on the salad, though. I also served each with 4 eighths tomato instead of 2 quarters. The jalapeño won't add much (if any) heat, but it seems to eliminate or at least reduce the gastric distress suffered during the digestion of beans. Might as well stop a problem before it starts :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix corn, beans and dressing in container with lid.
    2. 2
      Marinate in refrigerator for at least 30 minutes.
    3. 3
      Preheat oven to 350ºF.
    4. 4
      Cut each corn tortilla into 6 triangular pieces and bake on cookie sheet for 20 to 30 minutes, turning once (I recommend 8 minutes per side).
    5. 5
      Spoon bean and corn mixture over lettuce.
    6. 6
      Sprinkle 1 ounce of shredded cheese on each serving.
    7. 7
      Garnish with 2 quarters (4 eighths) tomato.
    8. 8
      Mix yogurt, cumin and garlic powder.
    9. 9
      Serve with yogurt sauce and warm tortilla chips.
    10. 10
      (Tabasco and crushed red pepper flakes also make nice condiments for this dish). Enjoy.

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    Nutritional Facts for Black Bean and Corn Salad With Homemade Tortilla Chips

    Serving Size: 1 (434 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 404.3
     
    Calories from Fat 75
    18%
    Total Fat 8.4 g
    12%
    Saturated Fat 3.9 g
    19%
    Cholesterol 17.0 mg
    5%
    Sodium 937.4 mg
    39%
    Total Carbohydrate 65.3 g
    21%
    Dietary Fiber 13.3 g
    53%
    Sugars 10.6 g
    42%
    Protein 22.8 g
    45%

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