Tex-Mex Bean Salad with Creamy Salsa Dressing
4
Points®
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.
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