6

Tex-Mex Bean Salad with Creamy Salsa Dressing

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.
Ingredients

fat free salsa

cup(s), medium or spicy

reduced-fat sour cream

3 Tbsp

apple cider vinegar

1 Tbsp

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 cup(s), sliced, and diced

uncooked scallion(s)

½ cup(s), sliced

cilantro

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

romaine lettuce

6 cup(s), shredded, shredded

pepper jack cheese

2 oz

baked low fat tortilla chips

24 item(s)

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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