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Three-Bean-Salad Tortillas

3
Points®
Total Time
36 min
Prep
18 min
Cook
18 min
Serves
6
Difficulty
Easy
We’ve put a distinctive southwestern twist on this traditional summer salad.

Ingredients

Uncooked string beans

½ pound(s), trimmed and cut crosswise into thirds

Canned black beans

15½ oz, rinsed and drained

Canned kidney beans

15½ oz, rinsed and drained

Tomato

2 medium, seeded and chopped

Red onion

1 small, chopped

Jalapeño pepper

1 medium, seeded and finely chopped (wear gloves to prevent irritation)

Cilantro

¼ cup(s), fresh, chopped

Apple cider vinegar

3 Tbsp

Olive oil

1 Tbsp

Chili powder

1½ tsp

Ground cumin

1½ tsp

Table salt

½ tsp

Fat free flour tortilla

6 small

Reduced fat shredded Monterey Jack cheese

¾ cup(s)

Instructions

  1. Bring a large pot of lightly salted water to a boil. Add the green beans, return to a boil, and cook
  2. Combine the green beans, black beans, kidney beans, tomatoes, onion, jalapeño pepper, cilantro, vinegar, oil, chili powder, cumin, and salt in a large bowl; mix well.
  3. Arrange a flour tortilla on each of 6 plates. Top each tortilla with 1 generous cup of salad. Sprinkle each with 2 tablespoons of cheese. Yields 1 tortilla per serving.

Notes

For a flavor boost and an extra 1/2 POINT, garnish each tortilla with 1 1/2 tablespoons light sour cream.

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