Sunday, June 1, 2008

Tex-Mex Bean Salad With Creamy Salsa Dressing

8 POINTS® Value, 4 Servings
Think of this ingredient-packed salad as bean nachos with the works. Serve the chips on the side or crumble them on top for crunch. You can also serve the bean mixture on its own as a dip.
1/3 cup salsa, medium or spicy
3 Tbsp reduced-fat sour cream
1 Tbsp apple cider vinegar
3 cup canned black beans, drained and rinsed (about two 15.5 oz cans)
1 cup grape tomatoes, halved
3/4 cup canned yellow corn, or fresh, cooked kernels
1/2 cup avocado, diced
1/2 cup scallion(s), sliced
1/2 cup cilantro, fresh, chopped, or less to taste
6 cup romaine lettuce, shredded
2 oz Cabot Pepper Jack, or other brand, cubed or shredded
24 items baked low-fat tortilla chips
In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, scallions and cilantro; toss to mix and coat.
Place 1 1/2 cups of lettuce on each of 4 serving plates; top each with 1 1/2 cups of bean mixture. Sprinkle each serving with 2 tablespoons of cheese; arrange 6 chips around edge of each plate. Yields 1 salad per serving.

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