Black Bean and Corn Salad With Homemade Tortilla Chips

Total Time
30mins
Prep
15 mins
Cook
15 mins

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

Nutrition

Directions

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