Dinner made ready in 20 minutes! Enjoy this delicious black bean and veggies salad served with tortilla wedges – a hearty meal!
Corn and Black Bean Salad with Tortilla Wedges
- Prep Time 15 min
- Total 20 min
- Servings 4
- Ingredients 11
Ingredients
- 4 fat-free flour tortillas (8 to 10 inches in diameter)
- 2 teaspoons margarine or butter, softened
- 1 can (15 to 16 ounces) whole kernel corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 medium red bell pepper, chopped (1 cup)
- 1 small jicama, peeled and diced (2 cups)
- 1/2 cup fat-free Italian dressing
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Red leaf lettuce
- 1/4 cup pine nuts, toasted
Instructions
-
Step1Heat oven to 400°. Spread tortillas with margarine; cut into fourths. Place on ungreased cookie sheet. Bake 4 to 5 minutes or until golden brown.
-
Step2Toss remaining ingredients except lettuce and nuts until mixture is coated with dressing.
-
Step3Serve salad on leaf lettuce; sprinkle with nuts. Serve with tortilla wedges.
Nutrition
285
Calories
8g
Total Fat
12g
Protein
55g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 285
- Calories from Fat
- 70
- Total Fat
- 8g
- Saturated Fat
- 2g
- Cholesterol
- 0mg
- Sodium
- 1110mg
- Total Carbohydrate
- 55g
- Dietary Fiber
- 14g
- Protein
- 12g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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