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Photo of Tex-Mex Bean Salad with Creamy Salsa Dressing by WW

Tex-Mex Bean Salad with Creamy Salsa Dressing

4
Points® value
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy
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.

Ingredients

Fat free salsa

⅓ cup(s), medium or spicy

Reduced-fat sour cream

3 tbsp(s)

Apple cider vinegar

1 tbsp(s)

Canned black beans

3 cup(s), drained and rinsed (about two 15.5 oz cans)

Grape tomatoes

1 cup(s), halved

Canned yellow corn

¾ cup(s), or fresh, cooked kernels

Avocado

½ medium, (diced)

Uncooked scallions

½ cup(s), sliced

Cilantro

½ cup(s), fresh, chopped, or less to taste

Romaine lettuce

6 cup(s), shredded

Reduced-fat tortilla chips

24 item(s), baked

Instructions

  1. 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.
  2. 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.

Notes

You can also serve the bean mixture on its own as a dip.

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