Black Bean and Corn Salad With Homemade Tortilla Chips
Ready In: 30 mins
Serves: 4
Ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can whole kernel corn, drained
- 1⁄2 cup fat-free Italian salad dressing (I used regular)
- 6 corn tortillas (More than that will be hard to fit onto one cookie sheet.)
- 4 ounces reduced-fat cheddar cheese or 4 ounces monterey jack cheese, shredded
- 1⁄2 cup plain nonfat yogurt (Fat-free alternative to sour cream)
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garlic powder
- 2 tomatoes
- 4 cups romaine lettuce
- 1⁄3 cup minced bell pepper
- 1⁄2 small jalapeno, minced (more to taste)
Directions
- Mix corn, beans and dressing in container with lid.
- Marinate in refrigerator for at least 30 minutes.
- Preheat oven to 350ºF.
- 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).
- Spoon bean and corn mixture over lettuce.
- Sprinkle 1 ounce of shredded cheese on each serving.
- Garnish with 2 quarters (4 eighths) tomato.
- Mix yogurt, cumin and garlic powder.
- Serve with yogurt sauce and warm tortilla chips.
- (Tabasco and crushed red pepper flakes also make nice condiments for this dish). Enjoy.
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