Santa Fe Salad for Twissis

My friend Mary Pat gifted this recipe to me since she knows my penchant for easy Tex-Mex dishes. This would be a perfect vegetarian meal or could be rounded out with a grilled chicken breast for a heartier low-fat meal. Note: Cook time does not include cooking the rice.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  teaspoon  vegetable oil
• 2  medium green peppers (julienned)
• 2  medium onions (sliced)
• 1 (16 ounce) jar salsa (you choose the heat level)
• 2 (15 ounce) cans kidney beans, drained & rinsed (black beans would work too)
• 2 (11 ounce) cans  Mexican-style corn, drained
• 3  cups cooked rice (use your favorite method to cook)
• 6  cups  shredded lettuce (about 1 head)
• 1 (10 1/2ounce) bag baked corn tortilla chips (or use Homemade Baked Chips (Tortilla or Pita))
• 1 1⁄2 cups  shredded low-fat cheddar cheese (6 oz by weight)
•  low-fat sour cream (to garnish)

Directions

1. Heat oil in a large skillet over medium-high heat. Add green peppers & onions. Cook till tender-crisp.
2. Add salsa, beans, corn & rice. Cook till thoroughly heated.
3. To Serve: For each serving -- Place 1 cup lettuce on serving plate, surround lettuce with tortilla chips, top with warm vegetable mixture, sprinkle 1/4 cup cheese evenly on top of each serving & garnish with sour cream.
4. If your diet can bear it, some sliced avocado would also be a wonderful addition.